Fajitas

http://online-cookbook.com

Fajitas

Recipe Information
Source: AlbqSue Serves/Makes:as needed Ingredients For beef fajitas, skirt steak, trimmed of excess fat and pounded to even thickness For chicken fajitas, use thigh meat for spicy, or breast meat for mild, skinned and boned chili powder garlic powder oregano fresh lime juice olive oil bell peppers scallions and/or yellow onions flour tortillas toppings as desired - salsa, guacamole, cheese, cilantro, shredded lettuce, etc. Preparation If the skirt steak hasn't been tenderized, take out all your aggressions on it, rather than using chemical tenderizers. Chicken, of course, doesn't need to be tenderized. Dust the meat with your proportional choice of chili powder, garlic powder, and oregano. It is not necessary to highly season fajitas. Pour 1 part olive oil to 2 parts lime juice into a shallow glass or ceramic dish - add the seasoned meat and turn to moisten well. Allow to marinate 20 minutes to 2 hours in fridge. Place a liberal amount of bell pepper and onion/scallion pieces (1/2 inch x 1-1/2 inch ) among the meat pieces. On a medium-hot BBQ grill (or hibachi) cook meat and veggies until meat is desired doneness and veggies are tender crisp. Quickly cut into big-bite size pieces and pop into warm flour tortillas and top (or don't), as desired. Comments Lime/BBQ is the mainstay of fajita flavoring. Use seasonings sparingly to determine your taste preferences, then adjust at your whim with these or other spices.

Recipe Information

Source:: AlbqSue

Serves/Makes:as needed

Ingredients

For beef fajitas, skirt steak, trimmed of excess fat and pounded to even thickness
For chicken fajitas, use thigh meat for spicy, or breast meat for mild, skinned and boned
chili powder
garlic powder
oregano
fresh lime juice
olive oil
bell peppers
scallions and/or yellow onions
flour tortillas
toppings as desired - salsa, guacamole, cheese, cilantro, shredded lettuce, etc.

Preparation

If the skirt steak hasn't been tenderized, take out all your aggressions on it, rather than using chemical tenderizers. Chicken, of course, doesn't need to be tenderized.
Dust the meat with your proportional choice of chili powder, garlic powder, and oregano. It is not necessary to highly season fajitas.
Pour 1 part olive oil to 2 parts lime juice into a shallow glass or ceramic dish - add the seasoned meat and turn to moisten well.
Allow to marinate 20 minutes to 2 hours in fridge.
Place a liberal amount of bell pepper and onion/scallion pieces (1/2 inch x 1-1/2 inch ) among the meat pieces.
On a medium-hot BBQ grill (or hibachi) cook meat and veggies until meat is desired doneness and veggies are tender crisp.
Quickly cut into big-bite size pieces and pop into warm flour tortillas and top (or don't), as desired.

Comments

Lime/BBQ is the mainstay of fajita flavoring. Use seasonings sparingly to determine your taste preferences, then adjust at your whim with these or other spices.