Primos Fajitas Recipes

PRIMO'S FAJITAS

Steps:

• If necessary, peel off membrane on skirt steak and slice lengthwise so it will be no more than 3/4 inch thick. Cut into 6-ounce serving portions.
• For basting: Combine equal parts of soy sauce and Worcestershire with pineapple juice, lime juice and pinch of salt. Mix well. Dip steak in mixture.
• Grill over very high heat to sear, then grill until cooked to your taste, turning occasionally, about 6-8 minutes, brushing with basting mixture several times.
• Slice in thin strips.
• Wrap in flour tortilla and serve with pico de gallo, beans and rick. Makes enough basting mixture for 4 steaks.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.