Flaming Fajitas Recipes

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SHOW STOPPING FLAMING STEAK FAJITAS



Show Stopping Flaming Steak Fajitas image

I love cooking with spirits and I love fire shows (under control of course!) in the kitchen! Here are some show stopper Fajitas! Enjoy! From Regis and Kathy Lee.

Provided by NcMysteryShopper

Categories     Steak

Time 25m

Yield 6 Fajitas, 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs bottom round steaks or 1 1/2 lbs flat iron steaks, cut 1/4-inch thick and trimmed of visible fat
1 lime, juice of
4 large garlic cloves, pressed through a garlic press
1 -2 teaspoon pequin quebrado chiles or 1 -2 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil
1/4 cup brandy
4 -6 flour tortillas (12 inch)
4 -6 romaine lettuce leaves, cut crosswise into 1-inch strips
1/2-1 cup salsa
1/2-1 onion, chopped
1/2-1 tomatoes, chopped
3 -4 tablespoons fresh cilantro, chopped
1/2 cup sour cream
guacamole, for serving with the fajitas

Steps:

  • Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice.
  • Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick).
  • Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees.
  • Place a large cast iron skillet over high heat until it begins to smoke.
  • While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates.
  • Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful!
  • Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.

Nutrition Facts : Calories 597.4, Fat 27.9, SaturatedFat 10.8, Cholesterol 113, Sodium 536.1, Carbohydrate 24.6, Fiber 3, Sugar 3.3, Protein 50.4

FLAMING FAJITAS



Flaming Fajitas image

A great weekend lunch that I'm sure even the kids will enjoy and if you have a bunch of teens to cook for, here is the perefect recipe!!

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lime, rind of, finely grated
1 lime, juice of
1/2 cup pickled jalapeno pepper, finely chopped, plus 2 Tbsp. reserved juices
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 lb beef, marinating steak 3/4 inch thick (flank, inside round or sirloin tip)
1 onion, cut into strips
1 sweet pepper, cut into strips
1 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 Greek pita breads

Steps:

  • In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half of the garlic.
  • Pierce beef all over with a fork and add to bag; seal and refrigerate for 12-24 hours. Discard marinade. Grill steaks over medium-high heat for 6-8 minutes for rare, turning only once with tongs.
  • Let stand for 5 minutes; slice thinly across grain.
  • Meanwhile, toss together onon, red pepper, oil, remaining garlic, chili powder, and cumin; grill in basket over medium-high heat for 5 minutes, tossing occasionally.
  • Tuck steak and vegetables into warm pitas.

Nutrition Facts : Calories 999.4, Fat 85, SaturatedFat 34, Cholesterol 112.4, Sodium 732.8, Carbohydrate 42.1, Fiber 3.2, Sugar 4.7, Protein 15.8

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

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

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

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.

BEEF FAJITAS



Beef Fajitas image

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

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

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

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