Teach me how to make amazing fajitas
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Anonymous
| I don’t have a cast iron skillet so I’ll be preparing them in the oven or in a regular skillet on the stove. |
Anonymous
|
These are really good (the poblanos really make the recipe tasty!):
https://people.com/food/danny-trejo-one-skillet-chicken-fajitas/ |
Anonymous
ETA: I use a non-stick skillet (not a cast-iron). Also, I slice the chicken breast before I cook it. |
Anonymous
That recipe lacks a marinade, seasoning, lime, toppings, etc. |
Anonymous
|
I slice the chicken, onion, peppers into strips. Add Chili powder, cumin, garlic, and whatever else you like. Brown.
Add lime juice and cilantro (fresh, but in a squeeze tube), and finish. Serve with the usual toppings. Everyone loves these. I also use a plain steel skillet. |
Anonymous
| Slightly heat the tortilla before serving. Makes a difference |
Anonymous
| If you have access to America's Test Kitchen recipes or can find a knock-off, they have an awesome chicken/veggie fajitas recipe that uses a marinade of lime juice, oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, salt and pepper. Set aside some of the marinade before you add the raw chicken to it so you can toss the chicken and veggies in it after they cook. |
Anonymous
| Grill them and use a marinade. https://www.copymethat.com/r/GyMeZ8Yv/chicken-fajitas-indoors-from-americas-te/ |
Anonymous
And don't forget to grill the tortillas! |
Anonymous
|
whole chicken breast cut in half to make it thinner for quicker cooking in a skillet Montreal steak seasoning sprinkled.
the flank/skirt steak i season/marinate with montreal steak seasoning and then tenderize using a spiked mallet wrap in saran wrap and put in fridge overnight. cook on grill until medium rare. let rest Veggies. onions and green peppers sliced tossed in oil, and seasoned again with montreal steak seasoning. cook in a large skillet until done. Pico de gallo 10 roma tomatoes seeds removed dice. 1/2 yellow onion diced. one jalapeno no seeds, diced. 1/2 lime juiced. fresh cilantro chopped fine season to taste. 1/2 tsp sea salt, 1/2tsp chipotle tobasco sauce (or more to taste) after all meat has rested, cut into strips. (steak across the grain) for the tortilla, I just nuke the bag for about 30 seconds to get them soft. serve with cheese, and sour cream |
Anonymous
| OMG, now I want fajitas! |