Sizzling Ponzu Fajitas Recipes

Steps:

• For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
• For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
• On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
• Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.

Steps:

• Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
• Remove steak from marinade and shake off excess; discard remaining marinade.
• Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
• Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
• Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
• Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
• Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
• For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
• Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
• Garnish with cilantro.

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
• Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.

Steps:

• Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
• Preheat grill (temperature should be high).
• Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
• Grill the onions until nicely browned, 3 to 5 minutes per side.
• Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
• Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
• Place the tortillas on grill (15 seconds per side).
• To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
• Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
• Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.