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Fajitas — Chicken and Steak

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11 comments

I love fajitas. Every time I make them I wonder why it is that I don’t make them more often.

You will need:

Chicken breast and/or steak
Marinade (recipe below)
Peppers, red and green
Onion
Tortillas (the large flour ones are the easiest to work with)
Sour Cream
Salsa
Shredded Mexican blend cheese

The first part of the recipe is to put together the marinade.

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Marinade:
2/3 cup water
2/3 cup soy sauce
1 1/2 T Worcestershire sauce
1 2/3 cup honey
1/6 tsp ginger
4 cloves minced garlic (or garlic powder)

I put the meat into a ziploc bag and pour the marinade right into the bag. You can do this even if the meat is frozen and allow it to defrost in the bag while it marinates. You want the meat to marinate for an entire day to really soak up the flavors. Trust me, it is worth it.

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Then you are going to grill your meat. I finally joined the rest of the world in owning a George Foreman grill. I really did not buy the hype about how great it cooked food. Nor did I think that I needed another kitchen appliance that I would have to store somewhere. But after using it, I too have seen the light. That little grill is awesome.

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Slice up your peppers and onions. I like to use both red and green peppers.

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Pour a couple teaspoons of oil into a large pan and saute the peppers along with your onions. You want to cook them until they turn slightly soft. If you keep cooking them too long they will turn mushy and lose some of their flavor.

Before you put your food into the tortilla, you will want to heat your tortilla in some way. You can heat them individually by frying them quickly on both sides in pan on top of the stove. You can heat them in the microwave. Or you can do what I do and wrap the entire stack in tinfoil and stick it in the oven for a few minutes.

A quick tutorial on how to roll up your tortilla so nothing falls out while you, or more importantly your children, who do not know the meaning of EAT OVER THE TABLE, are eating.

Step One:
Put your food into the tortilla approximately a third of the way down.

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Step Two:
Fold the sides of the tortilla in. Both sides. I only have it shown with one side folded in because my other hand was holding the camera. My third hand was probably also buy holding back one of the ravenous children who live me. Where is that fourth hand when you need it?

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Step Three:
Bring the bottom of the tortilla up.

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Step Four:

Make it nice and snug. Then roll it again.

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Step Five:

And again.

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Now all your food is nice and contained and not spilling out of the bottom while you try to eat. Unless you are a four year old, in which case the entire thing will just explode in your hand as soon as you touch it.



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11 comments so far...

  • What kind of steak do you use?

    Chris says: I use all different types of steak. Mainly whatever is on sale that week. I always use a good cut of meat because I hate tough/chewy meat.

    Amy  |  April 1st, 2009 at 1:04 pm

  • I must be four years old! :-D
    I think I unfailingly try to stuff too much into the things, but can I stop myself? No!

    Brigitte  |  April 2nd, 2009 at 8:51 am

  • I have been looking for a great fajita marinade for the longest time - I’m so glad you posted one! I’ll definitely be trying this soon.

    And that last line made ME explode with laughter. So true…

    Sarah  |  April 2nd, 2009 at 2:09 pm

  • Sounds yummy—I love fajitas. The 1/6 tsp of ginger sounds odd to me. Is there a teaspoon that gives you 1/6 or 1/3 for that matter?

    Chris says: Eh, I just estimate usually. But my set of measuring spoons does have a 1/6th.

    Beth  |  April 2nd, 2009 at 8:22 pm

  • Looks yummy! Also, looks like a burrito.

    Chris says: Maybe it is! I have always called it a fajita. But whatever you call it, it is delicious.

    Cat  |  April 3rd, 2009 at 12:43 am

  • Fajitas! I can tell ya’ll are now in Texas. Thanks for the marinade recipe…I like that.

    Karla E  |  April 3rd, 2009 at 2:19 am

  • I like fajitas that are pretty spicy - is there something I could add to that marinade to give it some more heat without taking away from the magic?

    Jenny  |  April 3rd, 2009 at 12:18 pm

  • Mmmm…fajitas. Will try the marinade. It sounds delicious.

    If you want some melt in your mouth tortillas, go to HEB and in the dairy section they have the raw tortillas rolled out and packaged. Just heat up a skillet on low, spray it with Pam or whatever, and slap the raw tortilla on. When you see air bubbles, flip it over and cook the other side. Transfer to a covered dish. I have my oldest cook the tortillas while I do the rest of the stuff.

    They are sooooo yummy.

    jody  |  April 6th, 2009 at 11:53 am

  • Made these on Friday night, they were delicious! Thanks for great recipe and YES, best marinade ever! (even though I halved the recipe and cut down on the honey….still the best!)

    Tracey Hewison  |  April 6th, 2009 at 6:59 pm

  • Forgot to add, I used bison steaks, cut across the grain :-) Yum!

    Tracey Hewison  |  April 6th, 2009 at 7:00 pm

  • I am making these for the SECOND time tonight. Love, love, love them.

    Angella  |  April 18th, 2009 at 7:36 pm

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