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.
SMOKY BEEF FAJITAS
Fajita night's always a firm favourite, so take it to the next level with these smoky beef fajitas. With plenty of crunch and punchy flavours, they're super easy to prepare, too. Serve alongside two portions of vegetables
Categories Main
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- FAJITA NIGHT'S ALWAYS A FIRM FAVOURITE, SO TAKE IT TO THE NEXT LEVEL WITH THESE SMOKY BEEF FAJITAS. WITH PLENTY OF CRUNCH AND PUNCHY FLAVOURS, THEY'RE SUPER EASY TO PREPARE, TOO. SERVE ALONGSIDE TWO PORTIONS OF VEGETABLES. 1. Fry the mince over a medium heat in a large deep frying pan, cooking for 2-3 minutes until browned. Carefully remove the mince from the pan and set aside, draining away most of the fat, then return the pan to the heat and fry the onion for 5 minutes. Add the garlic and half the chilli, followed by the spice mix for SMOKINESS. 2. Add the beef mince back to the pan along with the tomato purée and pepper for COLOUR. Cook for 10 minutes, then season well and stir through the spinach to wilt. 3. When ready to eat, warm the tortillas in a low oven or microwave and serve alongside the beef mix, yoghurt, lettuce for CRUNCH and coriander for added PUNCH, garnishing with the remaining chopped chilli.
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
KHEEMA MATAR (BEEF AND PEA CURRY)
An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.
Provided by This One Woman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g
More about "smokybeeffajitas recipes"
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (199)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
SMOKY STEAK FAJITAS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (6)Calories 305 per servingServings 4
- Combine paprika, oregano, garlic powder, cumin, brown sugar, salt, black pepper, and red pepper in a small bowl. Rub 2 tablespoons spice mixture evenly over steak.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.
- Combine remaining 2 1/2 teaspoons spice mixture, onion, and bell peppers in a bowl; toss to coat. Arrange onions and peppers on pan; grill 5 minutes on each side or until lightly charred. Remove vegetables from pan. Add tortillas to pan; grill 30 seconds on each side or until lightly browned.
- Divide steak and bell pepper mixture evenly among tortillas. Top with chopped cilantro. Serve with lime wedges, if desired.
TRADITIONAL AUTHENTIC FAJITA MARINADE RECIPE
From thespruceeats.com
2.9/5 (13)Total Time 2 hrs 15 minsCategory Entree, Lunch, DinnerCalories 1318 per serving
SMOKY CORIANDER BEEF FAJITAS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Midweek Meal RecipesCuisine Mexican RecipesCalories 628 per serving
- Heat the oil in a large frying pan or wok over a high heat. Fry the onions for 3-4 minutes, then add the garlic and steak and fry for a minute more.
- Add the coriander stalks and spices, then stir-fry for another minute. Add the chargrilled peppers and cook until just warmed through, then scatter with the coriander leaves.
- Serve the steak with the warm tortillas and dips, along with jalapeños and lime wedges, if you like, so everyone can build their own fajita.
SMOKY BEEF FAJITAS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large sturdy plastic bag, combine the chipotles, garlic, 2 tablespoons of the olive oil and the lime juice. Add the skirt steak and marinate for 30 minutes.
- Preheat the oven to 250°. Heat a large cast iron skillet. Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side. Wrap the tortillas in foil and keep warm in the oven.
- Heat 2 tablespoons of the olive oil in the skillet until almost smoking. Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes. Add the onions and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and heat just until smoking. Pat the steak strips dry with paper towels. Add half the strips to the skillet in a single layer, season with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate and cook the remaining steak. Return all the meat to the skillet and cook, for 1 minute.
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