BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
DAVE'S FAJITA SEASONING
Yield 3 1/2 Cups
Number Of Ingredients 4
Steps:
- In a 1 quart glass mason type jar, combine al ingredients and shake well to combine. Keep tightly covered and use anytime you need a fajita style seasoning or a garlic, onion, pepper and salt mixture.
Nutrition Facts : Nutritional Facts Serves
NAPA DAVE'S CHICKEN FAJITA RECIPE
We tried so many recipes, but none quite hit the spot- we like a recipe that can be prepared using ingredients readily available. Here the peppers, onions, lime and some of the spices can be found in our garden. The rest are common pantry ingredients (at least in our house!)
Provided by That Napa Chicken R
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
- Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
- Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
- Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
- Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
- We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 2.2, Cholesterol 68.4, Sodium 515.7, Carbohydrate 8, Fiber 1.4, Sugar 2.1, Protein 28.3
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