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Fajitas

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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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