Friday Recipe Exchange: Fajitas

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I know it’s a big party weekend, but since we’ve covered Super Bowl snacks twice already in the recipe exchange, I didn’t see how I could get away with it again this year. For those snacks ideas, click here and here.  All those recipes should give you plenty of ideas for your Super Bowl Party. Obligatory, Go Broncos! 

What are you making for the Super Bowl? Or more importantly, what are you making for the Puppy Bowl? Might I suggest Puppy Chow? Seriously good snack! And who are you picking for the big game?

Now about those fajitas. A while ago, JeffreyW posted about making his own fajita seasoning and I was curious. We emailed back and forth a few times about good recipes and then I was ready to make my own. I can’t imagine I will ever buy taco or fajita seasoning again. It’s easy to make and I can control the salt, which is a plus. And fajitas are a quick, simple dinner for any night of the week.

Here’s the recipe that started it all: JeffreyW’s Chicken Fajitas (pictured above), click here.

And then here’s where I went with it:

fajitas

Steak Fajitas

  • 1 small yellow onion, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 orange or red pepper
  • 1 to 1 1/2 lbs sirloin or flank steak
  • olive oil and butter
  • 10 flour tortillas

Fajita Seasoning

Mix together the following and store in an airtight container.

  • 2 tbsp chili powder (I used a combo of chili and ancho chili powders)
  • 3 tbsp corn starch
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tbsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne
  • 1/4 tsp crushed red pepper
  • 1/2 tsp cumin

Slice the sirloin very thin – which is easier to do if it’s slightly frozen,  then coat the meat thoroughly with 1 to 2 tbsp of the seasoning and set aside. I grilled onions in a bit of butter and olive oil until they were nicely caramelized, removed and set aside. I then sautéed the peppers with a bit more olive oil until they were soft, removed and set aside. Then I quickly fried up the beef in olive oil, adding a touch of lime and water at the end to create a bit of a sauce with the fajita seasoning. Served with warmed tortillas.

Easy way to warm tortilla – wrap in foil and leave in a 200 degree oven while prepping dinner.

That’s it for this week. We’re snowed under here, but I stayed warm with two good recipes this week:  Stuffed French Toast Rollups and the weekly Dinner Menu, Crispy Potato Chicken.  See you next week – TaMara

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Flat Iron Steak

I may be the last person alive to learn about this cut of beef.  I remember buying it at the store a while back and pausing briefly at the name-flat iron steak.  I threw it into the freezer when I got home and found it in there this morning when I was looking for inspiration for Sunday dinner.

I put Google to work and soon knew all I needed to know, and more. Here is the Wikipedia article. Naturally there were a bunch of recipes on the same page of results from the search.  I set myself to look for something southwestern but didn’t find a whole lot for the steak.  I decided to make another batch of ancho/pasilla sauce for a marinade.  Put the sauce together and sealed the meat in a zip bag with it and left it in the fridge while I looked for a side.  These SW potatoes turned up and looked just right.  Pretty much stuck to the recipe, substituted my homemade fajita seasoning for the paprika, and added shredded cheese as a topping for them.  I think it worked well, and more importantly, Mrs J thought it did, too.

The pictures will tell the tale:

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Grilled Chicken Fajitas

I had another chicken breast thawed from yesterday and decided to use it up in a fajita for lunch.  Note the fresh goat cheese.  Good stuff.  The corn salsa included some of my recently pickled jalapenos, and a couple of my frozen minced bell pepper “hockey pucks”.  Gotta give another shout out to the lime wedges, squeeze some fresh juice on your next fajita, you’ll thank me.  Think I’ll mention the fajita seasoning again.  It’s proved versatile and yummy!

Enjoy!

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Steak Fajitas

Not at all concerned that I’ve blogged these before because this is about what we eat and we eat these a lot.  And we just had lobster!  Quit your complaining. Well, you can complain about the terrible picture situation.  Good luck with that. [Edit:  Yay!  Bloggoddess TaMara fixed the template!]

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