Best Chorizo Poblano And Yam Fajitas With Lime Marinated Red Onions Recipes

Beef and Poblano Fajitas (With Marinade) image

Provided by Galley Wench

Categories Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs flank steaks, trimmed (or skirt)
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice, plus 1 tablespoon, divided
1/4 cup tequila
1/4 cup roughly chopped cilantro leaf
3 tablespoons vegetable oil, divided
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon dried ancho chile powder
1 teaspoon ground cumin
salt & pepper (to taste)
6 large flour tortillas (or 12 corn tortillas)
3 poblano peppers, stemmed, seeded, and thinly sliced
1 large sweet onion, thinly sliced (or grilling onions)
lime wedge
hot sauce
guacamole, tomato salsa, and sour cream as sides

Steps:

In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
Add the steak, and seal.
Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove meat from the marinade, pat dry.
Season both sides with salt and pepper.
Prepare grill:.
Oil the grill surface.
Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
Serve immediately with hot tortillas, lime juice, salsa, sour cream.

Nutrition Facts : Calories 710.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 62, Sodium 835.5, Carbohydrate 67.9, Fiber 6.1, Sugar 3.7, Protein 43.1

Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 7

2 cups paper-thin slices red onions
2 tablespoons fresh lime juice
2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)
12 to 14 ounces fresh chorizo sausages (about 3), casings removed
2 fresh poblano chiles,* halved, seeded, cut into thin strips
8 7- to 8-inch-diameter flour tortillas
1 cup crumbled feta cheese

Steps:

Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.