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  • Amy Wisdom

Best damn fajita recipe

Updated: Jun 18, 2019

We are from Texas, so like most Texans, we love Tex-mex. Living all over the country is challenging in this regard. Tex-mex is mainly Tex-mex in Texas. We have tried to duplicate a lot of our favorites that we can't live without.

I'm typically not one to buy store bought/prepared food. I love to cook, so I do everything myself. But one time, and I don't remember why, my husband bought packaged HEB fajitas. I wasn't wild about making them & thought they would be mediocre at best. Boy was I wrong, these things are amazing. If you live in Texas and are lucky enough to have HEB, buy these! They are in the meat section & they have flank steak, pork & chicken (thighs). I never tried the pork. The last time I was in Austin I was very disappointed to find out they don't do the spicy chicken anymore, such a bummer. But they are still delicious & we miss them. You just throw them on the grill and add your own veggies, and there you go, simple & quick dinner.

I've checked out some copycat recipes, but I've fine tuned it to how we like it.

Give it a go! For the chilis, put in more or less depending on how spicy you like it. And this recipe can be for steak or chicken. When I do chicken, I use chicken thighs, but you could use chicken breast as well.


Best damn fajitas

Ingredients:

1-1 & 1/2 pound flank steak

For the marinade:

1/4 cup fresh lime juice

1/8 cup olive oil

5 teaspoons minced garlic

1 tablespoon Worcestershire

1 teaspoon balsamic vinegar

1 teaspoon chili powder

1 teaspoon smoked paprika

5-7 dried arbol chili peppers

S & P

Veggies:

1 each yellow, orange, red and/or green bell peppers, sliced

1 sweet onion, sliced


Instructions:

Mix all the marinade ingredients together in a Cuisinart or blender.  

For the arbol chili peppers, break off the top and bottom of the dried peppers, then shake out all the seeds.  Blend well.  Pour into a large Ziploc bag & the put in the flank steak.  Mix/mash it so the marinade gets all over the steak.  Put in the fridge for at least 30 minutes.  Slice all your veggies.

Put the steak on a pretty hot grill to get a pretty good char, then turn the heat down.  Depending on how you like your steak cooked, let it go for about 10 minutes on both sides.  While the steak is cooking put the veggies on a veggie grill tray and cook as long as you are cooking the steak.  They should be nice and brown.

Let the steak rest for a few minutes before slicing, and slice against the grain of the meat.  Serve with flour tortillas, avocado, sour cream & hot sauce.     

*note, arbol chili peppers are pretty hot, so if you like spice, add more, if you don't, leave them out or just put in a couple


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