Salsa Sampler And Fajitas Recipes

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Steps:

• Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
• Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
• Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
• Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

SUPER BOWL SALSA SAMPLER AND FAJITAS

Steps:

• For the Fajita Marinade: In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade. To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 2 to 3 hours. Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 2 to 3 minutes on each side. Cook the chicken for about 3 to 4 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions and accompaniments. Serve immediately. For the Guacamole: In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions, tomatoes and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
• Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate.
• Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips.

STEAK & ONION FAJITAS WITH SWEETCORN SALSA

Steps:

• Mash together the avocado and lime juice. Stir through the sweetcorn, tomato, half the coriander and seasoning to make a salsa. Set aside, covered with cling film.
• Heat the oil in a non-stick frying pan or griddle pan and cook the onions for about 8 mins until lightly charred and slightly softened. Remove to a warmed serving dish.
• Dust the steak with the fajita seasoning and some black pepper, then add to the pan. Cook for 2-3 mins, depending on how rare you like it, then add to the onions. Meanwhile, warm the tortillas following pack instructions. Serve the steak and onions with the tortillas, salsa, lettuce, jalapeño peppers and lime wedges.

FAJITAS: SALSA BUDDY RECIPE BY TASTY

Steps:

• Rub the steak with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
• In a large skillet over medium-high heat, add the seasoned steak and cook until it begins to brown, about 3 minutes.
• Add the peppers and onions and continue cooking until the vegetables are tender, about 5 minutes.
• Serve the fajitas over the quinoa with salsa alongside.
• Enjoy!

SALSA FAJITA BEEF

Steps:

• In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook tortilla strips, a few at a time, 1 to 2 minutes, stirring occasionally, until crisp (if necessary, add additional tablespoon oil); drain tortilla strips on paper towels.
• In same skillet, cook beef over medium-high heat 2 to 4 minutes, stirring occasionally, until browned. Stir in all remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips.

STEAK FAJITAS

Steps:

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

STEAK FAJITAS WITH MANGO SALSA

Steps:

• Prepare the marinade, add sliced steak and toss to coat.
• Refrigerate in an airtight container for up to 24 hours, tossing occasionally.
• For the salsa, mix all ingredients in a small bowl and set aside (Mixture may be covered and refrigerated up to 3 days).
• Remove steak from marinade and blot dry, then discard remaining marinade.
• In a skillet, warm the oil over medium heat.
• Add steak and onions, cooking until steak is well browned.
• Add bell peppers and continue to cook another 2 minutes.
• Spoon a small amount of the steak fajita mixture into the center of each tortilla and top with a spoonful or two of mango salsa.
• Serve immediately.

MANGO SALSA STEAK FAJITAS

Steps:

• Heat oven to 400 degrees F. Line cookie sheet with foil.
• In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
• Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
• Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.