Best Chicken or Steak Fajitas Ever! |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe! Ingredients:
2 tablespoons hot sauce |
2 tablespoons ground cumin |
1 teaspoon allspice |
2 tablespoons chili powder |
fresh oregano |
thyme, combined (or a couple shakes of dried) |
0.5 (12 ounce) bottle beer |
1 tablespoon olive oil |
1/2 lb steak or 4 boneless chicken breasts |
olive oil |
1 large onion, cut in 1/2 inch strips |
1 green bell pepper, seeded & cut in 1/2 inch strips |
2 poblano chiles, cut into strips (optional) |
salt & pepper |
finely chopped tomato |
serrano peppers or jalapeno chile, chopped fine |
minced onion |
cilantro |
mint (optional) |
salt |
and tortilla |
Directions:
1. Mix marinade and set aside.
2. Coat meat or poultry and let sit.
3. Mix together pico de gallo in small bowl and set aside.
4. In saucepan, drizzle with olive oil over med-high heat.
5. Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
6. In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
7. Remove from heat, slice thin and return to pan to brown and cook through.
8. Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!
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