Ole Margarita Fajitas Recipes

POLLO FAJITAS

Steps:

• In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
• Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

MARGARITA FAJITAS CHICKEN

Steps:

• In a medium bowl, combine liquid ingredients.
• Add chicken strips and refrigerate for at least 4 hours.
• (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
• When thoroughly heated, add the chicken and cook until just starting to turn golden.
• Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
• Heat the tortillas in a tortilla warmer.
• If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
• Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
• Top as desired with remaining ingredients.
• It's kinda fun to let people create their own.

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.

MARGARITAS OLE

Steps:

• Pour in a cocktail shaker and shake with ice.
• Strain into a large margarita glass and enjoy!

MARGARITA SHRIMP FAJITAS

Steps:

• Combine onion, Key lime juice, and tequila in a large skillet over high heat; saute until onion is translucent, 3 to 5 minutes. Reduce heat to medium. Add shrimp, green bell peppers, cilantro, and cayenne pepper; cover and simmer until shrimp turns bright pink, about 7 minutes.

GARLIC ONION CHICKEN FAJITAS WITH LIME

Steps:

• Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
• Remove chicken from marinade and shake off excess; discard remaining marinade.
• Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas.

JAN'S 20-MINUTE ONE-POT FAJITAS

Steps:

• Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
• Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
• Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

MARGARITA OLé BARS

Steps:

• Heat oven to 350°F. In large bowl, mix base ingredients with electric mixer on low speed until crumbly. With floured fingers, press mixture firmly in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, beat eggs slightly in large bowl. Mix in granulated sugar, 1/4 cup flour and the baking powder until well blended. Stir in margarita mix and lime peel.
• Remove pan from oven. Pour filling over warm base. Bake 18 to 22 minutes longer or until top is golden brown and filling is set. Cool completely, about 1 hour.
• Just before serving, sprinkle bars with 1 tablespoon powdered sugar. Cut into 6 rows by 6 rows.

MARGARITA OLE BARS

Steps:

• heat oven to 350.
• in a large bol beat flour, 1/2 cup powdered sugar and butter on low speed until crumbly.
• press into bottom of 13x9 baking pan bake 20 minutes.
• ,eanwhile beat eggs slightly in large bowl. Mix in granulated sugar, 1/4 cup flour, margarita mix and lime peel.
• pour filling over warm base ad bake 18-22 mnutes.
• cool completly. Sprinkle 1 tablespoon powdered sugar on top and cut into bars.