Fajitas

Fajitas
Fajitas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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