Archive for Fajitas
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Portobella Fajitas
Portobella Fajitas
1 package fajita-size flour tacos1 green bell pepper1 red or yellow bell pepper1 large portabella mushroom1 large onion1 large tomato1 head lettucePinch of garlic1/2 cup grated cheese1 can chopped black olives1 tablespoon Worcestershire sauceRed
Tex-mex Fajitas
Tex-Mex Fajitas
2 tablespoons olive oil 4 cups lean steak strips or 4 cups chicken breast strips 1 tablespoon chipotle pepper (or to taste) 1 cup thinly sliced green bell peppers 1 1/2 cups thinly sliced
Chicken Fajitas
Chicken Fajitas
1 pound cubed, boneless skinned chicken2 tablespoons vegetable oil2 tablespoons lemon juice1 teaspoon seasoned salt1 teaspoon garlic powder1/2 teaspoon each oregano and pepper1/8 teaspoon liquid smoke3 tablespoons vegetable oil1 cup green bell pepper strips1
Fajita Marinade
Fajita Marinade
2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to taste
Halve the skirt steaks lengthwise. Mix the remaining ingredients. Marinate skirt
Pulled Pork Fajitas
Pulled Pork Fajitas
1 (2 1/2 pound) boneless pork loin roast 1 medium onion, thinly sliced 2 cups barbecue sauce 3/4 cup salsa 3 tablespoons chili powder 1 tablespoon Mexican seasoning 9 flour tortillas
Remove excess fat
Planet Hollywood Fajitas
Planet Hollywood Fajitas
Source: Chef Donald Selmer - Planet Hollywood
1 ounce olive oil8 ounces chicken or beef4 ounces red onions1 ounce red pepper1 ounce green pepperPinch of cilantroPinch of green onion1 1/2 ounces haba?ero butter
Start with
Chicken Fajitas
Chicken Fajitas
Marinate chicken strips in a mixture of lemon juice, Mexican oregano, minced onions and chopped red and green bell peppers. Saut?.
Squeeze fresh lemon over the top. Wrap in warm flour tortillas.
Pulled Pork Fajitas
Pulled Pork Fajitas
2 1/2 pounds boneless pork loin roast1 medium onion, thinly sliced2 cups barbecue sauce3/4 cup salsa3 tablespoons chili powder1 tablespoon Mexican seasoning (taco seasoning)9 (8 to 10-inch) flour tortillas
Remove excess fat from pork.
Texas Ranch-style Fajitas
Texas Ranch-Style Fajitas
Source: Braniff Destination, October 1986 - An American Folklife Cookbook, by Joan Nathan
4 pounds skirt steak, or, if unavailable, flank steakJuice of 8 to 12 Mexican limes2 cloves garlic, chopped2 onions, sliced2 serrano
Planet Hollywood Fajitas
Planet Hollywood Fajitas
Source: Chef Donald Selmer - Planet Hollywood
1 ounce olive oil8 ounces chicken or beef4 ounces red onions1 ounce red pepper1 ounce green pepperPinch of cilantroPinch of green onion1 1/2 ounces haba?ero butter
Start with