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Beef/Chicken Fajitas Recipe

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This recipe for Beef/Chicken Fajitas, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Cormier

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons canola oil, divided
2 tablespoons lime juice
3/4 teaspoons ground cumin
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips, or 1 1/2 pounds flank steak, thinly sliced
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
1 yellow onion, sliced
1/4 cup fresh chopped cilantro
6 flour tortillas (8 inches), warmed
Toppings:
Shredded cheddar cheese, salsa, guacamole and sour cream, optional

Directions:
Directions:
In a large bowl, combine 2 tablespoons oil, lime juice, garlic, cumin, pepper flakes and cilantro; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Drain chicken/beef discarding marinade. In the same skillet, cook chicken/beef over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired. Serves 6.

Personal Notes:
Personal Notes:
Paul sometimes added 1/2 of a diced jalapeño instead of the pepper flakes. He also used pre sliced fajita meat or shaved steak. This is our ultimate favorite fajita recipe.

 

 

 

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