CLASSIC MARGARITA
A classic margarita recipe doesn't need anything other than tequila, Triple Sec and fresh lime juice. When you're making the cocktail, make sure you squeeze the limes correctly for the ultimate freshness. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, Triple Sec and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge.
Nutrition Facts : Calories 206 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
OLE! MARGARITA FAJITAS
Make and share this Ole! Margarita Fajitas recipe from Food.com.
Provided by The Spice Guru
Categories Meat
Time 4h15m
Yield 8-16 serving(s)
Number Of Ingredients 37
Steps:
- SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
- PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
- POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
- GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
- WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
- SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
- PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
- GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
- ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
- PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!
Nutrition Facts : Calories 400.3, Fat 24, SaturatedFat 4.6, Cholesterol 57.8, Sodium 1042.7, Carbohydrate 24.8, Fiber 2.6, Sugar 3.1, Protein 22
VEGETARIAN FAJITAS
Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
OVEN-BAKED CHICKEN FAJITAS
Easy and delicious oven-baked chicken fajitas.
Provided by Dan Wentzel
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 59m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- Spread red bell peppers and onion in the baking dish.
- Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
- Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
- Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
- Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 16.2 g, Cholesterol 47.3 mg, Fat 7.9 g, Fiber 1.5 g, Protein 18.3 g, SaturatedFat 2.5 g, Sodium 410.6 mg, Sugar 2.1 g
MARGARITA STEAK FAJITAS
This sits idle in the fridge for four days, so it's a no-hassle winner! Cook time is an estimate and depends upon how well done you like your meat.
Provided by Wineaux
Categories Meat
Time P4DT20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice partially frozen round steak into thin, long strips.
- Marinate 2 hours in flat dish with mixture of tequila and lime juice.
- Mix cooking oil, liquid smoke, Worcestershire sauce, pepper, salt and paprika and marinate meat, covered, in refrigerator for four days.
- Heat a heavy cast iron skillet over medium high heat; drizzle marinade into the skillet. When hot, add steak strips, stirring occasionally.
- Three or four minutes before meat reaches desired doneness, stir in onion and green pepper.
- When done, ladle onto hot plates, and top with chopped tomato.
- Serve with warmed flour tortillas.
Nutrition Facts : Calories 736.2, Fat 61.4, SaturatedFat 9.4, Cholesterol 97, Sodium 400.6, Carbohydrate 7.6, Fiber 1.8, Sugar 2.9, Protein 40
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