Fajitas For Two Recipes

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

Steps:

• Dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well.
• Dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight.
• In an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done.
• Slice the chicken and serve immediately with warmed tortillas.
• Serve with cheese, guacamole, sour cream, chopped chilies and salsa.

Steps:

• Heat closed contact grill 5 minutes. Brush both sides of steak with oil; rub with 2 teaspoons of the taco seasoning mix. Sprinkle vegetables with remaining taco seasoning mix.
• When grill is heated, place steak and vegetables on bottom grill surface. Close grill; cook 4 to 8 minutes or until desired beef doneness.
• Slice steak diagonally across grain into thin slices. Wrap steak and vegetables in warm tortillas; top with salsa.

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.