Fajitas = deliciousness. When I visit Mexican restaurants, 90% of the time I order fajitas. It may not be the most complicated of dishes, but I love being able to create my own combination with as much meat, guacamole, peppers, cheese, rice, beans, and salsa as I want. I will tell you this though, when you get crappy fajitas, its the worst. Its important to marinade the meat, grill it well, and cut it against the grain. Most importantly you must have fresh, quality ingredients to maximize your fajita flavors.
Its April here in KC, and spring is in the air. We are still dealing with ridiculous swings in temperatures, but this Friday evening its 78 degrees, sunny, our friends are coming over with their dogs, and we are ready to fire up the grill and eat FAJITAS!
- Be sure to marinate your protein for at least 24 hours before grilling.
- Make the guacamole, and rice/beans just before you eat.
- Pay attention to how you grill and cut the meat.
All details are listed below, the portions enough for about 6 adults.
- 3 lb flank steak
- 2 large boneless skinless chicken breasts – place between plastic wrap and pound until chicken is even in thickness. Should take a few quick wacks.
- 1 small white onion – sliced into rings
- 1 bell pepper – slides into strips
- 1 lime juiced
- corn or flour tortillas
- 2.5 tbsp cumin
- 2.5 tbsp minced garlic
- 3 tbsp chopped cilantro
- 4 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp onion powder
- Kosher salt
- Fresh ground pepper
- 1 jalapeño – finely diced
- 1 small shallot – finely diced
- 1 can of black beans
- 1 box of Mexican rice (Rice a Roni or Knorr sides)
- 1.5 cusp shredded cheddar cheese
- 3 cups guacamole – recipe here
- light sour cream
- Marinate the steak: place steak into long shallow container with a tight-fitting lid. Lightly sprinkle salt and pepper over the top and bottom of the flank steak. Mix 2 tbsp olive oil, 1 tbsp cumin, 3 tbsp cilantro, lime juice, and 2 tbsp garlic and pour over the steak. Attach lid and shake gently for about 15 seconds. Place in fridge for at least 24 hours.
- Marinate the chicken: place chicken into small container with a tight-fitting lid. Lightly sprinkle salt and pepper over the top and bottom of the chicken breasts. Mix 1 tbsp olive oil, 1 tbsp cumin, 1 tbsp chili powder, and onion powder. Pour over the chicken. Attach lid and shake gently for about 15 seconds. Place in fridge for at least 24 hours.
- Cook rice according to package directions. Keep an eye on it and ensure you turn to low heat when rice is done.
- Heat half tbsp olive oil, half tbsp garlic, diced shallot, and diced jalapeño in small saucepan for about 4-5 minutes until vegetables are tender.
- Pour in contents of can of black beans, half tbsp of cumin, and 1 tbsp of chili powder into pan.
- Bring beans to high simmer, then cover and simmer on low.
- Heat grill to medium high heat.
- Lightly toss onion slices and peppers in half tablespoon of olive oil, sprinkle with salt and pepper and place into foil packet. Place on grill and cook until soft.
- Place chicken grill for about 4-5 minutes each side, until internal temperature reads 155 degrees. Be sure to rest chicken for at least 5-7 minutes to ensure it finishes cooking all the way through when resting.
- Place steak on grill, and with flank steak, you need to cook it quick and over high heat. Low and slow will turn this into RUBBER! Cook 5 minutes on one side, flip, cook for another 5 minutes and then pull of grill to rest for about 5-7 minutes. Temperature should be between 135 and 140 degrees when you pull it off the grill (medium rare to medium). Let rest for at least 5 minutes before slicing.
- Turn heat off under beans and strain off liquid from beans/veggies.
- Mix beans/veggies/rice together in pan, sprinkle with 1/2 cup shredded cheese, cover and set aside.
- Warm tortillas in the oven or microwave.
- Set out all fajita fixins: guacamole, salsa, sour cream, remaining 1 cup of shredded cheese, tortillas, and rice/beans.
- Slice meat against the grain – check out this link.
- Set out the meat and build your fajitas!!