BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
BEER BEEF FAJITAS
Steps:
- Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
- Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
GRILLED BEEF FAJITAS
Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
- Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
- Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
- Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
- Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
GRILLED BEEF FAJITAS
Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Nutrition Facts : Calories 379 calories, Fat 18g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 489mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
EASY SHEET-PAN BEEF FAJITAS
These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
- Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
- Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
- Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
SWEET-AND-SPICY BEEF FAJITAS
A clever blend of seasonings gives these quick-cook fajitas sizzle!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Cut beef into beef strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)
- Heat 12-inch skillet or wok over high heat. Add oil; rotate skillet to coat side.
- Add beef; stir-fry 2 to 3 minutes or until golden brown; drain. Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2 minutes or until hot. Serve in tortillas with remaining ingredients.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg
BEEF BRISKET FAJITAS
This is a bit of a twist on the traditional Mexican fajita. It is a wonderful way to use leftover smoked beef brisket! Cooking time does not include time for smoking brisket.
Provided by Dine Dish
Categories One Dish Meal
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cover the brisket with just enough barbeque sauce to coat in a large skillet.
- Cook, covered, over low heat just until heated through.
- Spread a thin layer of cooked beans over a warm tortilla.
- Top with brisket, guacamole, onion and salsa; roll to enclose filling.
- Repeat process with remaining tortillas.
Nutrition Facts : Calories 385.7, Fat 23.1, SaturatedFat 8.9, Cholesterol 58.2, Sodium 665.9, Carbohydrate 25.6, Fiber 3.8, Sugar 2.5, Protein 18.2
BEEF FAJITAS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
- Chop whole onion and add to beef, cooking until onion softens.
- Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
- Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
- Chop avocado.
- To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 13 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 20 grams
MELT-IN-YOUR-MOUTH BEEF FAJITAS
I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.
Provided by Chef Jeff
Categories World Cuisine Recipes Latin American Mexican
Time 10h50m
Yield 4
Number Of Ingredients 21
Steps:
- Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
- Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and pour marinade into a small bowl.
- Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
- Cut steak in half lengthwise and cut across the grain into thin slices.
- Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
- Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g
BEEF FAJITAS
Steps:
- Make the marinade:
- In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
- Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
- To assemble a fajita:
- Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
- To warm tortillas:
- In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
- In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.
BEEF FAJITAS
We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.
Provided by Karen From Colorado
Categories Meat
Time 25m
Yield 6-8 Fajitas
Number Of Ingredients 13
Steps:
- Partially freeze meat for easier slicing.
- Heat oil in a large skillet or wok.
- Add steak strips to the oil.
- Stir-fry until meat loses its pink color.
- Remove meat from pan.
- Add additional oil to the pan if needed.
- Cook onions and bell pepper until crisp tender.
- Return meat to pan.
- Add the water, chili powder, cumin, and Worcestershire sauce.
- Cook and stir until the water is gone.
- Stir in the tomatoes.
- Heat through.
- Place some of the meat in a warm tortilla leaving the bottom half free.
- Top with sour cream, guacamole, and salsa.
- Fold sides and bottom in leaving the top open.
SKEWERED BEEF FAJITAS
Serve grated cheese, sour cream, guacamole and salsa with the fajitas. Begin with Margaritas, and finish with coffee ice cream drizzled with Kahlúa.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients in 8x8x2-inch glass baking dish to blend. Add beef and green onions; stir to coat. Let stand 10 minutes. Thread beef onto 2 long metal skewers. Thread green onions and bell pepper squares onto 2 long metal skewers. Sprinkle with salt and pepper.
- Grill beef and vegetables until beef is cooked to desired doneness and vegetables are slightly charred and almost tender, turning often, about 8 minutes. Meanwhile, grill tortillas until warm and beginning to brown in spots, about 1 minute per side. Using fork, push beef and vegetables off skewers onto work surface; chop coarsely. Place 2 tortillas on each plate. Divide filling among tortillas; roll up and serve.
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