Best Beef Pork Fajitas Remix Recipes

BEEF FAJITAS

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.

PORK FAJITAS

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

QUICK AND EASY PORK FAJITAS

Steps:

• Heat tortillas according to package directions.
• Slice onion and peppers, set aside.
• Cut pork into thin strips and place in a bowl. Toss pork with seasoning, lime juice, and 1 tablespoon olive oil.
• Preheat 1 tablespoon olive oil over medium high. Add the pork in small batches and cook just until browned, about 3-4 minutes. Set cooked pork aside.
• Add 1 tablespoon of oil to the same pan and cook onions 1-2 minutes, stir in peppers and cook 2 minutes more.
• Add pork and cook until heated through, do not overcook the pork.

BEEF FAJITAS

Steps:

• In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
• Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
• Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
• In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
• Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
• When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
• To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
• Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
• Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
• Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
• Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
• To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

PORK FAJITAS

Steps:

• In a medium-sized bowl, add the sliced pork, olive oil, and fajita seasoning. Stir to coat the meat well.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced pork and cook for 8-10 minutes or until cooked through. Remove from skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil, sliced onions, and sliced peppers. Cook for about 5 minutes until the onion is caramelized and the peppers are soft.
• Add the pork back to the skillet, and stir in with the onions and peppers. Cook for an additional 3 minutes, or until they are all warmed through together.
• Serve with warm tortillas and toppings of your choice!

PORK TENDERLOIN FAJITAS

Steps:

• In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. , Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

PORK FAJITAS

Steps:

• Heat the oil in a large skillet over high heat.
• Add pork, sprinkle with the salt and pepper.
• Cook, and stir constantly for 2 minutes.
• Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
• Stir in the lime juice, and saute for about 2 more minutes.
• To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
• I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.