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RiRi's Fajitas

Print Recipe
Course Main Course, Meat
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

Meat Marinade

  • 3 tbsp hot sauce Frank's Red Hot or Tabasco
  • 2 tbsp ground cummin
  • 1 tsp allspice
  • 2 tbsp chili powder
  • 1 tbsp oregano
  • 1 tbsp thyme
  • ½ 12 oz bottle beer full flavor, don't use light beer
  • 1 tbsp extra virgin olive oil

Fajita Meats and Vegetables

  • 1½ lbs flank steak OR 4 chicken breasts
  • 1 large Vidalia onion
  • 1 large red bell pepper
  • 1 large green pepper
  • 2 poblano peppers
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Pico de Gallo

  • 1½ lbs ripe red plum tomatoes
  • 1 cup white onion finely minced
  • 1 medium jalapeno (optional) seeds removed and finely chopped
  • 2 tbsp fresh lime juice
  • ¾ tsp sea salt
  • ¼ cup cilantro finely chopped

Instructions

The Marinade

  • In a small bowl, add all the marinade ingredients and stir together until mixed well.
  • Place the meat of choice in a gallon plastic bag and add the meat. Shake to coat the meat and set aside to rest.

Fajitas Meat and Veggies

  • Cut the onion, bell peppers, and poblano peppers into strips.
  • Add 1 tbsp EVOO to a frying pan and heat over medium-high. Add onion, peppers, and chilis. Sauté until soft and brown around the edges. About 5-7 minutes.
  • Lightly coat a griddle pan with EVOO. Heat on high heat. Add beef or chicken and sear for 3 minutes. Remove from heat. Slice the meat very thinly on the bias and return it to the griddle to cook through.
  • Heat tortillas. Add meat and veggies and salsa or pico di gallo..

Pico de Gallo

  • In a medium serving bowl, combine the onion, jalapeno, and lime juice. Let it marinate while chopping the tomatoes and cilantro.
  • Add the tomatoes and cilantro to the onion/pepper mixture, then stir to combine. Taste. Add more salt if needed.