Texas Beef Fajitas Recipes
TEXAS BEEF FAJITAS
Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!
Provided by MommyMakes
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
- When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
- Grill for 10-15 minutes or until medium (pink in the center).
- Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
- To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41
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
SOUTH TEXAS BEEF FAJITAS
This is the first time I post a recipe and I hope you all like it. This is a typical dish we make when we have lots of company. It is easy and everybody likes it. The salsa in particular is wonderful and can be eaten with almost anything you want. The proportions are subject to how many people will eat and what else is going to be served.
Provided by Rose in Texas
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat with the salad dressing overnight and cook them on your BBQ grill.
- (Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa.
- For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy.
- This salsa is great with Doritos or Tostitos or any itos you like.
Nutrition Facts : Calories 2048.5, Fat 214.6, SaturatedFat 89.2, Cholesterol 299.6, Sodium 82.4, Carbohydrate 1.8, Fiber 0.5, Sugar 1, Protein 25.2
SIZZLING TEX-MEX FAJITAS
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it's even better if the steak marinates overnight. Try it on chicken breasts, too.-Karyn "Kiki" Power, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight., In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly., Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once., Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
Nutrition Facts : Calories 693 calories, Fat 26g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 1029mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 1g fiber), Protein 51g protein.
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- Pull the fajita meat from the marinade and lay flat on a cookie sheet while you heat your grill, or begin your charcoal.
- When the grill is as hot as it can be, or the charcoal has turned gray, place the meat down in the middle of the hottest part of the grill. Close the chamber or place the lid on the grill. If you're using charcoal, make sure you vent the lid so that the air will feed the coals.
- Sear the meat 5-7 minutes on one side and then check it. If it's not seared continue to cook it on one side until you can get at least a decent sear on the first side. Flip it, and cook it 4-6 minutes. When you gently poke the meat with your finger it should still be a little squishy. This will give you about a medium cook on the meat, and it will continue to cook as it rests.
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- Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.
- Wrap tortillas in foil. Place steaks, peppers and onions on grill over medium-hot coals. Grill steaks 4-6 inches from med-hot coals, 8 minutes covered or 10-12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turn once.
- Remove steaks from grill and slice at an angle, across the grain, into ¼-inch thick strips. Serve with tortillas and condiments of your choice.
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