I have been wanting to make fajitas for ages now so I am excited that I finally got around to it! Fajitas are my brother, Ryan’s favourite food so I have been meaning to find a good recipe for him to check out. Although, he made fajitas for the whole family when we were on our ski trip in January so he probably doesn’t need a recipe. I knew that I wanted to make steak fajitas, but I had a hard time narrowing down the recipe list. I ended up going with one by Tyler Florence because I have made a few of his recipes for Mexican food in the past, and they have all been really great. I think that his niche is coming up with marinadesbecause his recipes always seem to have the most flavourful and delicious marinades.
I also made some mango margaritas because what is a fajita without a margarita? I didn’t realize that I did not have any ice in my freezer so these ended up being only half-frozen. It didn’t make too much of a difference though because they tasted great anyways. I like alcohol only when it is very well disguised by other sweet ingredients so I went straight to recipes for frozen, fruit margaritas. Overall, this was a really fantastic meal for the weekend. It takes a little bit of work so I probably wouldn’t make it during the week, but it is completely worth it. I would also recommend opening your windows when you are cooking the meat because it was smoky up in here!
1 orange, juiced
2 limes, juiced
4 Tbsps olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 Tbsps roughly chopped fresh cilantro leaves
1 tsp ground cumin
1 tsp salt
2 1/4 lbs skirt or flank steak, trimmed of fat and cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced (I used one red and one orange)
1 large onion, thinly sliced
Lime juice and olive oil (optional)
12 flour tortillas, warm
Guacamole (recipe follows)
Salsa and Sour Cream
In a small 2 cup measuring cup or something similar size and shape, combine all marinade ingredients.
Using an immersion blender, puree the marinade until smooth. I do not have an immersion blender, so I did this in the blender. Transfer to a ziploc bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavour the beef.
Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side. Then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
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 mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. 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. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in the microwave. Lightly damped a tea towel with some water, wrap the tortillas in teh damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak agains the grain on a diagonal.
To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers, and onions, and salsa and sour cream. I completely forgot about cheese, but you should serve it with shredded cheese as well.
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. I also added some onion powder and garlic salt for more flavour.
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.
Frozen Mango Margaritas
1 (10 oz) bag frozen diced mango
1/4 cup fresh lime juice
2/3 cup tequila (preferably silver, 80 proof)
2 tablespoons Cointreau or other orange liqueur
2 tablespoons superfine sugar (I used about 4 tablespoons because I am a fan of sugar)
2 cups ice water