Fajitas
By kimrinaldi1
Ingredients
- For the marinade:
- 1/2 cup (125 ml) lime juice
- 1/4 cup (60 ml) olive oil
- 2 - 4 cloves garlic, finely chopped
- 1 Tbs (15 ml) Worcestershire sauce
- Salt and freshly ground pepper to taste
- 2 lbs (900 g) beef skirt or flank steak
- or 2 lbs (900 g) skinless, boneless chicken breasts
- 8 - 12 flour tortillas
- 2 Tbs (30 ml) olive oil
- 2 - 3 red and/or green bell peppers (capsicum),
- seeded and cut into thin strips
- 2 - 3 medium onions, cut into thin rings
- Garnishes:
- Grated Cheddar cheese
- Sour cream
- Pico de gallo
- Guacamole
Details
Preparation
Step 1
Whisk together the marinade ingredients in a large bowl. Cut the meat
into thin strips and toss with the marinade. Marinate refrigerated
for 1 to 2 hours, or 15 to 20 minutes at room temperature. Wrap the
tortillas in aluminum foil and heat in a 350F (180C) oven for 15
minutes. Heat the oil in a large skillet over high heat and saute the
peppers and onions for 5 minutes. Drain the meat and discard the
marinade. Add to the skillet and saute until done; well-done for
chicken and medium-rare for beef. Transfer the meat mixture to a
serving platter and serve with tortillas and garnishes. To eat, place
some of the meat mixture on a tortilla, top with the garnishes and
roll up. Serves 4 to 6.
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