Ole! Margarita Fajitas

READY IN: 4hrs 15mins
SERVES: 8-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
  • PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
  • POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
  • GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
  • WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
  • SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
  • PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
  • GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
  • ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
  • PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!
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