The Perfect Fajita Night!
Gather your family for a night of sizzling flavors and endless fun with a new, delightful way to enjoy fajitas. As the nights grow cooler, it's the perfect time to fire up the stove, ready the tortillas, and dive into a meal that promises unforgettable flavors. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to bring out the best in your cooking, making everyone at the table say, "Mmm." Let's embark on this culinary adventure together, starting with your choice of protein.
Fajitas traditionally shine with the use of skirt steak, known for its tenderness and robust flavor. However, if skirt steak is unavailable, sirloin flap steak is an excellent alternative. For those who prefer poultry or seafood, chicken and shrimp make delightful substitutes, while vegetarians can enjoy hearty mushrooms, potatoes, or tofu. The preparation begins with slicing the steak into thin strips, seasoning it with a blend of paprika, onion powder, black pepper, ground cumin, chili powder, and a hint of Mexican oregano. A touch of olive oil brings it all together, readying the steak for the hot cast iron pan.
Cooking the fajitas involves a quick sear of the steak, followed by the addition of vibrant onions and an assortment of peppers. A splash of chicken broth enriches the dish, creating a savory base that enhances the flavors. This simple yet effective method ensures the meat remains juicy and the vegetables are perfectly tender. The final touch includes a sprinkle of red onions and cilantro, adding both color and freshness. Serve your sizzling fajitas with a refreshing drink and enjoy a meal that's not only delicious but also a wonderful way to bring family and friends together. Here's to unforgettable nights filled with great food and even better company.
Ingredients:
2 pounds skirt steak (or sirloin flap steak as an alternative)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Mexican oregano
1 teaspoon olive oil
2 minced garlic cloves
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 poblano pepper, sliced
1 and 1/2 cups chicken broth
Red onions (for garnish)
Fresh cilantro (for garnish)
Tortillas
Instructions for Fajita Stew:
Slice the skirt steak into thinner strips and slice the strips in half. If you have a hearty eater, you can make the strips a little thicker.
Combine the paprika, onion powder, black pepper, ground cumin, chili powder, and Mexican oregano in a bowl. Add the olive oil to the spice mixture and mix well. Coat the steak strips evenly with the spice mixture.
Preheat a cast iron pan on medium
heat until it starts smoking. Add the seasoned steak strips to the pan and cook on high heat for 1.5 minutes without moving them.
After 1.5 minutes, add the sliced onions to the pan and continue cooking for another 1.5 minutes. - Add the minced garlic and your assortment of peppers (red, yellow, and poblano). Pour in 1.5 cups of chicken broth and stir everything together.
Bring the mixture to a boil, then reduce to medium heat and cook for 6 to 8 minutes.
Once cooked, turn off the burner. Garnish with red onions and fresh cilantro. Serve with warm tortillas. Enjoy your delicious and juicy tender fajitas!
Tips
-You can buy pre-sliced bell peppers and onions labeled for fajitas to save time.
-Ask your butcher to pre-slice the skirt steak for you.
To sretch your beef, cut into smaller bite size pieces.
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