Sizzlin' Fajitas

Need I say more? Who doesn't love sizzling garlicky meat with melty cheese and sour cream on warm tortillas! I'm pretty sure these are my husband's favorite meal ever!  And thankfully, they are really fast and easy. You can use either chicken or steak and if you are feeling over the top, use them both!






















Sizzlin' Fajitas!!

Meat Marinade

3 tbsp lime juice from about 2 limes

3 tbsp olive oil

3-4 tbsp finely chopped cilantro

4 large cloves garlic

1/2 tsp paprika

1/4 tsp cayenne

1 tsp chili powder

3 tsp sea salt or kosher salt (used to crush garlic)

1/2 tsp sugar

Crush the garlic cloves completely in either a mortar and pestle or molcajete with the sea or kosher salt until it forms a paste. If you do not have one of the above specialty items...GO OUT AND BUY ONE-- they are flippin' awesome!!!...but in the mean time you can use a cutting board by mincing the garlic and then sprinkling it with 1 tsp of the salt and crushing it with the back of a large knife until it forms a paste. Once you have the garlic paste put it into a large 1 gallon zip top bag and add in the other marinade ingredients and mix it in the bag or a bowl would be fine also.

Fajitas

1 and 1/2 lbs (approx) of skirt or flank steak or chicken sliced across the grain into about 1/4 inch thick strips

3 teaspoons light olive or canola oil for cooking the veggies and meat

1 red or your favorite color bell pepper sliced into medium strips

1 large onion cut in half and then into medium size slices

1 clove garlic, minced

1/4 tsp salt

6-8 medium sized tortillas- we use whole wheat, but use whatever you like

Sour cream, cheddar or monetary jack cheese, and lime wedges for serving

Place the steak or chicken strips in the marinade bag, close the bag and massage to distribute the marinade onto all of the meat. Let the meat marinate in the refrigerator for at least 2 hours but up to overnight (take out 15 to 20 minutes prior to cooking to bring up temp). **If you do not have the time to marinate the meat for 2 or more hours, then just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Heat a large skillet to very high heat. Meanwhile, take your tortillas and place them in foil wrapping them up completely like a package. Place in a 300 degree oven to heat through while you cook the fajitas. When your skillet is very hot add in 1 tsp of the oil, it should smoke slightly. Add the onions, peppers, minced garlic and 3/4 tsp of salt. Saute for about 4 or 5 minutes until browned and just starting to get tender. Remove and set aside on a plate or in a dish.  Let the pan get screaming hot again.  Use another tsp of oil and add in half of your meat in a thin layer and ***do not move it for at least 1 minute maybe 2 *** (this will ensure that it browns nicely and all the water doesn't come streaming out of the meat). After the minute or 2 you can stir the meat around to brown all sides, takes about 2 or 3 more minutes (if using steak--take out right before it looks completely done so it does not get tough) place cooked meat on the plate with the vegetables. Use the last tsp of oil to cook the rest of the meat the same way as the first batch.  When meat is almost done, add back in the peppers, onions and the first batch of meat, stir to heat through for about 1 minute and take off the heat. Remove tortillas from the oven. Serve the skillet of fajitas with the warmed tortillas, cheese, sour cream and lime wedges. MMMM!