ON!! Tips for Making The Best Chicken Fajitas I went back to the drawing board (or rather, Ben and his talented palate made their best guess as to what made our restaurant’s version so delicious,) and the recipe I’m sharing today is spot. It was actually a disaster! After mixing up a chili powder-heavy marinade then searing everything over high heat, the marinade burned and the resulting dish tasted nothing like the fajitas I was used to seeing arrive sizzling-hot at our go-to restaurant. The first time I attempted to whip them up at home though, was a different story. How much do you love hearing and smelling those sizzling platters before they even arrive at your table? Ha!) Anyway, that was about 2 years ago and its been all fajitas, all the time since then. My journey to loving fajitas is not an interesting one so I’ll spare you the details (the CliffsNotes version is that I once tried Ben’s at our favorite Mexican restaurant and loved them. Thankfully, I’ve seen the light (and the fact that you can order your own fajita skillets on Amazon – can you even handle it?!) and have been making the best chicken fajitas weekly for the past 6+ months. Furthermore they’re filled with bell peppers which, up until last year, I couldn’t even look at in the grocery store. Go all the way to a restaurant so I can assemble my own food? No thanks. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.If you want to know what I really eat during the week (besides salami, this sauce, and so much of this) today’s recipe is it – the BEST Chicken Fajitas!įor years I didn’t “get” fajitas. Add all of the rest of the ingredients, and fold everything together. Mash the avocados with a fork, leaving them still a bit chunky. With a tablespoon, scoop out the flesh into a mixing bowl. May also be served with sour cream and shredded cheese. Roll up the tortilla to enclose the filling. ![]() To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Thinly slice the steak against the grain on a diagonal. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Repeat until you have warmed all of your tortillas. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Turn any free burners on a medium low flame. While the peppers and onions are cooking, heat up the tortillas. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. Depending on the size of your grill pan you may need to cook in batches.įor the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Season liberally with salt and freshly ground black pepper. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.ĭrain the marinade from the beef. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Using an immersion blender, puree the marinade until smooth. For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
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