Fajita Love

I’ve always loved Mexican food. Simple, spicy, and tequila. Yes please. We had really good Fajitas last time we were in California visiting our friends Mike and Alaide. She claims she got the meat pre seasoned at the Mexican market by her work, damn it was so good!! We basically ate a pile of meat and its safe to say, thats my favorite style of meal. Grab a beer and/or a high quality tequila, we’re making Fajitas tonight!

INGREDIENTS I USED

2 lbs of Flank Steak

1 cup (uncooked) white rice

2 Red Bell Peppers

1 Red Onion

6 Cloves of Garlic

2 Limes

1 Orange

1/2 cup Chopped Cilantro

1 Large Tomato

1 can of Green Chiles

2 cups Chicken Broth

3 tbs Chili Powder

1 tbs Ground Cumin

1 tbs Oregano (dried)

1/2 Tbs Paprika

1 1/2 Garlic powder

A pinch of Cayanne Pepper (optional)

Salt and Peper

Chopped Green Onions for garnish

Fajita Love ShutupEAT

FOR THOSE TRACKING THEIR DIET

Makes 8 servings

Carbs: 30g

Fat: 15 g

Protein: 34g

Total Calories Per Serving: 400

THIS IS HOW I DID IT

Fajita Love ShutupEAT

In a large bowl, add all of your spices, 1/2 of your chopped cilantro and skirt steak and mix together. Add the juice of 1 lime and one orange. Mix until all of the steak is covered in spices. Set aside. I like to let my meat sit in the spices for at least an hour. Over night is ideal. (made sure you keep the meat in the fridge)

Fajita Love ShutupEAT

in a medium pot, bring 1 cup rice and 2 cups chicken broth to a boil. Once it boils, turn to low and cover until the rice is fully cooked. Add a pinch of salt, some garlic powder and about 1 tsp of dried oregano. Once the rice is cooked, uncover, stir and set aside.

Fajita Love ShutupEAT

Chop the red peppers, and onion in stripes. Crush the garlic cloves and chop. In a large pan on medium high heat, saute 1/2 tbs butter and caramelize the onions, add the peppers. Add a pinch of salt.

Fajita Love ShutupEAT

I like to use a cast iron pan, or the grill. Leave the steak in strips. Over high heat lay the strips of steak flat on the grill or grill pan. This is a fast process. Turn once. Depending on how thin the meat is cut it should only cook about 90 seconds on each side. I like to keep my meat medium, leaning on the rare side. Remember, the meat will continue to cook even after you take it off the heat. I like to cook 2 steaks at a time, this way I don’t over cook the meat. pull off the heat and set aside while you cook the rest of the meat.

Rice, add the can of green chiles and re heat the rice. Once the rice is heated pull off the stove and serve with your sautéed veggies, and a pile of fajita steak. Garnish with a lime, chopped green onions and chopped cilantro. Oh, and a beer or margarita, this is the perfect thing to serve for guests. Its easy, laid back, hands on and everyone loves Mexican food! Salud

Fajita Love ShutupEAT

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