TEQUILA-MARINATED BEEF FAJITAS
For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro.
Provided by annconnolly
Categories Mexican
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
- Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
- Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
- Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.
FAJITAS DE RES AL TEQUILA - BEEF FAJITAS WITH TEQUILA
I found this recipe from the internet site - Mexican Hot... Or Not! This recipe is by Karen Hursh Graber. I made this at home and it is very good and easy to make!
Provided by mariposa13
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
- Place the pieces of meat into a non-reactive bowl.
- Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
- Pour over the meat and marinade for 2 hours.
- Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
- Do not allow meat to dry by overcooking.
- Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
- Cut the grilled meat into strips and serve with pepper and onion mixture.
- Serve with warm flour or corn tortillas.
- Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.
Nutrition Facts : Calories 422.9, Fat 29.3, SaturatedFat 7, Cholesterol 98.3, Sodium 492.7, Carbohydrate 6.6, Fiber 1.5, Sugar 2.7, Protein 32.9
TO DIE FOR VENISON FAJITA MEAT
After trying the #1 rated Venison recipe on here, I had leftovers and came up with this recipe for the BEST fajita meat I have ever had! I was shocked and cant wait to make these again!
Provided by Cheeseburger in Par
Categories < 4 Hours
Time 4h
Yield 4 fajita's, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- .Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible.
- Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks.
- Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning.
- I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly.
- Let cool.
- Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!
Nutrition Facts : Calories 1169.7, Fat 51.2, SaturatedFat 17, Cholesterol 77.1, Sodium 9211.7, Carbohydrate 154.8, Fiber 1.1, Sugar 145.2, Protein 28.3
VENISON FAJITAS
I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading.
Provided by Aunt Paula
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add meat.
- Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
- In a large skillet, saute peppers and onion in 1 tablespoon oil until.
- crisp-tender; remove and set aside.
- Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
- Return vegetables to pan; heat through.
- Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.
Nutrition Facts : Calories 740.8, Fat 35.6, SaturatedFat 16.2, Cholesterol 214, Sodium 1218.3, Carbohydrate 43.3, Fiber 3.5, Sugar 10, Protein 59.3
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