Authentic Tex Mex Fajitas Recipes

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SIZZLING TEX-MEX FAJITAS



Sizzling Tex-Mex Fajitas image

My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it's even better if the steak marinates overnight. Try it on chicken breasts, too.-Karyn "Kiki" Power, Arlington, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/3 cup beef broth
1/4 cup lime juice
3 tablespoons olive oil, divided
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 envelope savory herb with garlic soup mix, divided
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon liquid smoke, optional
2 pounds beef skirt steak, cut into 4- to 6-inch portions
2 large onions, sliced
1 medium green pepper, sliced
1 medium sweet yellow pepper, sliced
12 flour tortillas (8 inches)
Salsa, shredded cheese, guacamole and sour cream, optional

Steps:

  • In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight., In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly., Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once., Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.

Nutrition Facts : Calories 693 calories, Fat 26g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 1029mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 1g fiber), Protein 51g protein.

AUTHENTIC TEX-MEX FAJITAS



Authentic Tex-Mex Fajitas image

There's nothing quite like biting into a juicy, flavorful fajita. The perfect blend of spices and beef, wrapped up in a soft tortilla, is an undeniably delicious Tex-Mex experience.

Provided by easybaker

Time 2h

Yield 10

Number Of Ingredients 12

2 pounds beef skirt steak
1/2 onion, halved, slice thin
2 teaspoons cumin
2 teaspoons crushed red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 tablespoons jalapeno pickling liquid (from jalapeno jar)*
1 tablespoon corn oil
1 tablespoon soy sauce (optional)
1 teaspoon liquid smoke (optional)
10 large tortillas

Steps:

  • * This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry. Place half of the onions in the bottom of a nonreactive dish. Mix the cumin, powdered red chilies, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once. Preheat the grill or broiler until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Mix together the oil and, if you are using them, the soy sauce and liquid smoke. Brush or spoon the oil mixture onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Remove the meat to a cutting board. Let sit 5 minutes before slicing. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Chicken Fajitas with Peppers and Onions image

An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

AUTHENTIC TEX-MEX FAJITAS



Authentic Tex-Mex Fajitas image

101

Categories     Mexican     Main Dish     Beef     Corn     Sole     Meats

Time 35m

Yield 6

Number Of Ingredients 22

beef, skirt steak
onions
cumin
dried red chiles
jalapeño pepper
garlic
lime juice
jalapeno pickling liquid
corn oil
soy sauce, tamari
liquid smoke
beef, skirt steak
onions
cumin
dried red chiles
jalapeño pepper
garlic
lime juice
jalapeno pickling liquid
corn oil
soy sauce, tamari
liquid smoke

Steps:

  • Place half of the onions in the bottom of a nonreactive dish. Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once. Preheat the grill or broiler until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Mix together the oil and, if you are using them, the soy sauce and liquid smoke. Brush or spoon the oil mixture onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Remove the meat to a cutting board. Let sit 5 minutes before slicing. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.

Nutrition Facts :

MEXICAN STEAK FAJITAS



Mexican Steak Fajitas image

In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 tablespoons canola oil, divided
6 flour tortillas (10 inches)
Optional: Shredded cheddar cheese, picante sauce and sour cream

Steps:

  • In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.

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Top Asked Questions

What is the best seasoning for fajitas?
3 T Fajita Seasoning Blend - Fiesta brand recommended or make your own using kosher salt, black pepper, garlic powder, and onion powder sprinkled liberally on the beef fajita meat Pull the fajita meat from the marinade and lay flat on a cookie sheet while you heat your grill, or begin your charcoal.
How to cook fajitas on a charcoal grill?
Sprinkle the fajita seasoning blend on both sides of the meat liberally. When the grill is as hot as it can be, or the charcoal has turned gray, place the meat down in the middle of the hottest part of the grill. Close the chamber or place the lid on the grill.
How long does fajita meat take to cook?
At least 6 hours, but for the truly committed fajita connoisseur push it to 24 – 48 hours. You’ll be delighted with the results. (Remember, I was a chef for 12 years. I know what’s done in the competitive Texas restaurant scene for the most flavor in these iconic dishes, and we begin preparing our meat long before your order it.)
What kind of grill plate do you use for fajitas?
I occasionally use the REC TEC searing plates which are useful for searing steaks, fajitas, etc. Mostly I smoke brisket and ribs on it, but I LOVE the smokey taste of oak and mesquite wood smoke on my fajitas, and I get just a little bit of that flavor when I grill skirt steak on it. BUT! You can also use a good old charcoal grill.

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