Best Chicken or Steak Fajitas Ever!
- Ready In:
- 2 tablespoons hot sauce
- 2 tablespoons ground cumin
- 1 teaspoon allspice
- 2 tablespoons chili powder
- fresh oregano
- thyme, combined (or a couple shakes of dried)
- 0.5 (12 ounce) bottle beer
- 1 tablespoon olive oil
- 1⁄2 lb steak or 4 boneless chicken breasts
- olive oil
- 1 large onion, cut in 1/2 inch strips
- 1 green bell pepper, seeded & cut in 1/2 inch strips
- 2 poblano chiles, cut into strips (optional)
- salt & pepper
Pico De Gallo (fresh salsa)
- finely chopped tomatoes
- serrano peppers or jalapeno chile, chopped fine
- minced onion
- mint (optional)
- and tortilla
- Mix marinade and set aside.
- Coat meat or poultry and let sit.
- Mix together pico de gallo in small bowl and set aside.
- In saucepan, drizzle with olive oil over med-high heat.
- Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
- In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
- Remove from heat, slice thin and return to pan to brown and cook through.
- Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!
Questions & Replies
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This recipe has three well balanced factors I search for: flavor, versatility, and time to prepare. The flavor is very well balanced, not too strong and overpowering by one ingredient, and not too simple that it tasteless (the beer gives it a nice “out of the ordinary taste”). Versatility, which most of the Mexican cuisine has, since it can be as spicy as you may like (depending on the preference with spicy sauce, and poblano chiles), also combined with different peppers, it gives some color and enhances presentation (I like peppers!). Lastly, time to prepare. Coming home from work and cooking a meal that takes less than ½ hour its just a blessing!, its a flavorful, fast, and fun meal!.
I thought this recipe to be mediocre at best. What it lacked in flavor it made up for by heat (even without using any additional chiles). I thought searing the meat in a secondary pan was unnecessary and cumbersome.The bell peppers(how come no red?) lacked the rich roasted flavor which I believe to be one of fajitas sinature flavors. I didn't care for this one...
RECIPE SUBMITTED BY
Hello! I was born in the US but travel back and forth from Panama with my new husband :) I come from a family of great cooks so my love for food goes way back. Being newly married I feel as though I have a lot to learn about ccooking for my family, but I really love making people oooo and aahhh with wonderful food. I am enjoying learning Panamaian cooking techiniques and adapting with what I know to create tastes that are all my own. Since being a member of Zaar I have found friendly advice and great people with amazing recipes, it truely feels like a family - I love it! Rachel Ray's 30 min. meals - has been a life saver for me! Also, for beginner cooks, Dad's Own Cookbook is wonderful too! I hope someday to open a restaurant here in Panama.