Saturday, August 2, 2008

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

  • Heat grill.
  • Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  • Place the tray on the heated grill.
  • Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
  • Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper


Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!

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