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Anyone have a fajita recipe?

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  • Anyone have a fajita recipe?

    The Man has been craving fajita's but I haven't been able to find a mix/sauce at the store that doesn't have a ton of crap in it. I'm looking for either a spice mix, or something that will create a bit of a sauce. I think we're going to do chicken, if that matters.

  • #2
    Add an equal amount of sliced bell pepper to the onion and I am big fan of this method. Replace the Adolph's with cumin. Also add a side of sour cream to the guac and salsa condiments (if you aren't averse to dairy). I do the same with thin pork chops and pounded/flattened chicken breasts. Primal tortillas need to be perfected. Anybody? Flap steaks are an excellent replacement for skirt.

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    • #3
      Originally posted by Grol View Post
      Add an equal amount of sliced bell pepper to the onion and I am big fan of this method. Replace the Adolph's with cumin. Also add a side of sour cream to the guac and salsa condiments (if you aren't averse to dairy). I do the same with thin pork chops and pounded/flattened chicken breasts. Primal tortillas need to be perfected. Anybody? Flap steaks are an excellent replacement for skirt.
      How much cumin do you usually use?

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      • #4
        Slow cooker steak fajitas

        1 flank steak (about 1 pound)
        1 medium onion, sliced into strips
        ½ cup salsa
        2 tablespoons fresh cilantro
        2 tablespoons fresh lime juice
        2 cloves garlic, minced
        1 tablespoon, chili powder
        1 teaspoon ground cumin
        ½ teaspoon salt
        1 red bell pepper, cut into strips

        1. Cut flank steak in half lengthwise, then crosswise into thin strips. Place meat in slow cooker.
        2. Combine onion, salsa, cilantro, lime juice, garlic, chili powder, cumin and salt. Pour over and cook on high for 4 hours or low for 5-6 hours.
        3. Add red bell pepper and cook for 1 more hour on low.

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        • #5
          Awesome! Could you cook this without the slow cooker?

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          • #6
            We really like this one:

            Marinated Roasted Chicken Fajitas | Health-Bent

            Marinated Roasted Chicken Fajitas

            Ingredients

            * 1 1/2 lbs chicken breasts
            * 1 large red onion
            * 2 large bell peppers
            * Lime wedges, avocado & any other Mexican accoutrements

            Marinade Ingredients

            * 3 T olive oil
            * 1 T chili powder
            * 1 T S.O.C. (sweetener of choice)
            * 1/2 t ginger
            * 1/2 t cinnamon
            * 1/2 t garlic powder
            * s&p

            Method

            Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in a zip-top bag. Why prick? Well, it’s not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.

            Combine all the marinade ingredients in the zip-top bag, then shake-n-smush, to cover all the chicken pieces.

            Let marinate in the fridge for at least 30 minutes and up to a day.

            Slice the onions and peppers into strips and place onto a baking sheet. Drizzle with a bit of oil and some s&p over the top. Use your hands to toss and combine. Roast in the oven until the onions have caramelized, about 20 minutes at 400ºF.

            While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through–about 7 minutes total–depends on the thickness of the breast.

            Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins’ you like.

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            • #7
              I like The Spice Hunter Fajita Seasoning Blend, and I add in fresh cilantro. Ingredients: Onion, garlic, ginger, paprika, jalapeno pepper, oregano, mustard, cumin, red pepper, parsley
              Everything in moderation, including moderation.

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              • #8
                I just made these the other night and they were very tasty. You mix the rub below:

                2 to 3 tablespoons chili powder (vary according to how spicy you like it)
                1 teaspoon salt
                1 teaspoon sweet paprika
                1 teaspoon garlic powder
                1/2 teaspoon onion powder
                1/2 teaspoon ground cumin
                1/2 teaspoon black pepper

                Mix a couple of tablespoons over 1.5 + lbs of sliced chicken (I also added some olive oil).

                I cooked the meat in batches till browned and then added it all back into the skillet and poured the rest of the seasoning over with a scant 1/2 cup of chicken broth and a shot of lime juice and stirred until reduced. Served with sauteed onions and peppers, shredded romaine, sour cream and avocado. The original rub recipe called for 1 tablespoon of cornstarch (which you could use or use arrow root powder) if you want.
                Last edited by VaMomof2; 04-06-2011, 03:57 PM.

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                • #9
                  Originally posted by Grol View Post
                  Primal tortillas need to be perfected.
                  I like to use lettuce leaves.
                  "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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                  • #10
                    I made a fajita salad yesterday that was AMAZING!
                    The more I see the less I know for sure.
                    -John Lennon

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                    • #11
                      I`m going to try these tomorrow
                      "Anxiety is a sign of spiritual insecurity"
                      www.beachbodycoach.com/fatbusters

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                      • #12
                        Thanks everyone, these look delicious. I have been craving a home-made equivalent to the fajita salad at my fave Mexican local.
                        I have the simplest tastes. I am always satisfied with the best.

                        Oscar Wilde

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                        • #13
                          Originally posted by MariaNYC View Post
                          I like The Spice Hunter Fajita Seasoning Blend, and I add in fresh cilantro. Ingredients: Onion, garlic, ginger, paprika, jalapeno pepper, oregano, mustard, cumin, red pepper, parsley
                          Where can I find this blend?

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                          • #14
                            I throw all the veggies in the pan together and add a tomato sliced and then add whatever spices I have on hand and let that cook down the tomato will give you a nice sauce texture and flavor.

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                            • #15
                              Originally posted by croí View Post
                              Where can I find this blend?
                              I've seen Spice Hunter blends at regular supermarkets and at my local health food store. They have a list of stores that carry their products here: Where to Buy | The Spice Hunter

                              Or you can order from their website. And looks like Amazon have some of them, in bulk and not.
                              Oh, just saw that they also have an organic Mexican seasoning blend, but I haven't tried it.
                              Ingredients: cumin, minced onion, garlic, paprika, cilantro, red pepper, coriander, oregano
                              Everything in moderation, including moderation.

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