How to Make Fajitas
Fajitas are a timeless meal in Tex-Mex food, having actually come from the Rio Grande Valley. They include sliced up, grilled meat and veggies covered in a warm flour tortilla and topped with salsa, sour cream, shredded cheese, lettuce and guacamole.
Fajitas are generally made with affordable skirt steak that is marinaded then grilled. For a much healthier dish, consist of more veggies and less meat in your fajitas, or alternative poultry or seafood for less fat and cholesterol per serving.
Serve a little cash and avoid the Mexican dining establishment in favor of a homemade dish. The meat and veggies for these vibrant fajita covers are marinaded in a spicy mix of lime, garlic, and other flavorings, providing them a taste that's out of this world.
Ingredients
Marinade
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried out oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken bust
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 huge Vidalia or other sweet onion, cut into 16 wedges
Food preparation spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup sliced fresh cilantro
Fresh cilantro sprigs
Directions:
- To prepare marinade, incorporate initially 10 active ingredients in a huge bowl; reserved.
- To prepare fajitas, trim fat from steak. Incorporate 1 1/2 cups marinade, steak, and chicken in a huge zip-top plastic bag. Incorporate staying marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Get rid of steak and chicken from bag; dispose of marinade. Get rid of veggies from bag; reserve marinade. Location reserved marinade in a little pan; reserved. Place steak, chicken, and veggies on grill rack covered with food preparation spray; cook 8 minutes on each side or till preferred degree of doneness.
- Wrap tortillas firmly in foil; location tortilla package on grill rack the last 2 minutes of barbecuing time. Bring reserved marinade to a boil. Cut steak and chicken diagonally throughout the grain into thin pieces. Location the steak, chicken, and veggies on a serving plate; drizzle with reserved marinade.
- Organize about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if wanted. Serve promptly.
Fajitas are a timeless meal in Tex-Mex food, having actually come from the Rio Grande Valley. They include sliced up, grilled meat and veggies covered in a warm flour tortilla and topped with salsa, sour cream, shredded cheese, lettuce and guacamole.
Serve a little cash and avoid the Mexican dining establishment in favor of a homemade dish. The meat and veggies for these vibrant fajita covers are marinaded in a spicy mix of lime, garlic, and other flavorings, providing them a taste that's out of this world.
Ingredients
Marinade
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried out oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken bust
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 huge Vidalia or other sweet onion, cut into 16 wedges
Food preparation spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup sliced fresh cilantro
Fresh cilantro sprigs
Directions:
- To prepare marinade, incorporate initially 10 active ingredients in a huge bowl; reserved.
- To prepare fajitas, trim fat from steak. Incorporate 1 1/2 cups marinade, steak, and chicken in a huge zip-top plastic bag. Incorporate staying marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Wrap tortillas firmly in foil; location tortilla package on grill rack the last 2 minutes of barbecuing time. Bring reserved marinade to a boil. Cut steak and chicken diagonally throughout the grain into thin pieces. Location the steak, chicken, and veggies on a serving plate; drizzle with reserved marinade.
- Organize about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if wanted. Serve promptly.
