Real Fajitas (A Dissertation on Fajitas) Recipe

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Real Fajitas (A Dissertation on Fajitas)

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Ingredients:

Serving

2 1/4 lbs skirt steaks (about 3/4 -inch thick )
12 -20 warm flour tortillas
2 grilled onions (or fried )
2 grilled bell peppers (or fried )
1 cup red wine vinegar
1/2 cup tequila
1/3 cup canola oil
1/3 cup fresh lime juice
4 large garlic cloves, crushed
3 tbsp brown sugar
3 fresh jalapenos, stems and seeds removed, minced
1 tbsp minced fresh cilantro
1 tbsp worcestershire sauce
1 -2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp lemon pepper
1 tsp fresh ground black pepper
salt , to taste
1/2 cup fresh lime juice
1 tbsp chopped garlic
1 tbsp black pepper
6 tbsp olive oil
4 tbsp chopped cilantro
salt and pepper , to taste
2 large ripe tomatoes, seeded, pulp removed, finely chopped
1 medium white onion, finely chopped
2 large garlic cloves, minced
2/3 cup cucumber, peeled, seeded, finely diced
5 radishes, finely diced
2 tbsp minced cilantro leaves
3 -4 fresh serrano chilies, seeded, very finely chopped
1 tbsp white wine vinegar
1 tbsp fresh lime juice
salt , to taste
2 large ripe haas avocados, peeled and pitted
1 chopped jalapeno chile
1 1/2 tsp lime juice
1 tomato, minced
1/4 tsp garlic powder
1 -2 green onion, minced
1/2 tsp salt

Directions:

For BEEF Fajita marinade:.
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
For the Chicken Marinade:.
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
Chicken covered in refrigerator 1 hour or as long as overnight.
For the Pico de gallo:.
Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
Best if refrigerated, covered, for at least 1 hour, and served the same day made.
For the Guacamole:.
Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1555.25 Kcal (6512 kJ)
Calories from fat	865.34 Kcal
		% Daily Value*
Total Fat	96.15g	148%
Cholesterol	110.94mg	37%
Sodium	1149.53mg	48%
Potassium	2073.16mg	44%
Total Carbs	125.81g	42%
Sugars	10.86g	43%
Dietary Fiber	15.01g	60%
Protein	50.83g	102%
Vitamin C	88.2mg	147%
Vitamin A	1mg	33%
Iron	25.1mg	140%
Calcium	276.3mg	28%

Amount Per 100 g
Calories	194.73 Kcal (815 kJ)
Calories from fat	108.35 Kcal
		% Daily Value*
Total Fat	12.04g	148%
Cholesterol	13.89mg	37%
Sodium	143.93mg	48%
Potassium	259.57mg	44%
Total Carbs	15.75g	42%
Sugars	1.36g	43%
Dietary Fiber	1.88g	60%
Protein	6.36g	102%
Vitamin C	11mg	147%
Vitamin A	0.1mg	33%
Iron	3.1mg	140%
Calcium	34.6mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

38.3

Points
42

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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