Fajitas

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You can make fajitas using beef, chicken, shrimp, or  a combo of those meats!

Marinade (Mojo):

4 orange, juiced
4 limes, juiced
1/2 cup olive oil
6 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
10 tablespoons roughly chopped fresh cilantro leaves
4 teaspoons ground cumin
4 teaspoons salt

1.5 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces OR 1.5 pounds peeled shrimp OR 10 chicken breasts, pounded thin

Salt and pepper
2 red and 1 green bell pepper, thinly sliced
6-8 large onion, thinly sliced
1 bottle of liquid smoke (Colgin or Wright’s are GF)
36 corn tortillas, warm

Guacamole, recipe follows
Pico de Gallo, recipe follows

BEEF Fajitas

In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a large cast iron pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp. Thinly slice the steak against the grain on a diagonal.

While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.

To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

CHICKEN Fajitas

In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the chicken, seal and shake to coat. Refrigerate the chicken for 2 to 4 hours to tenderize and flavor the chicken.

Preheat a large cast iron pan on high heat.

Drain the marinade from the chicken. Lightly oil the grill or grill pan. Grill the chicken over medium-high heat and cook for 6 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the meat is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp. Thinly slice the chicken against the grain on a diagonal.

While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.

To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

SHRIMP Fajitas

In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the shrimp, seal and shake to coat. Refrigerate the shrimp for 2 to 4 hours to tenderize and flavor the shrimp.

Preheat a large cast iron pan on high heat.

Drain the marinade from the shrimp. Lightly oil the grill or grill pan. Grill the shrimp over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the shrimp is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp.

While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.

To serve: Spread some guacamole on a tortilla, top with a few shrimp, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

 

 

Guacamole:

5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Pico de Gallo:

10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste

Mix and leave at room temperature.