Fajitas Your Way!
Who doesn't love a good batch of fajitas? Whether steak, prawn, chicken or vegetable, they are sure to go down a treat! Growing up we ate fajitas every couple of weeks. Unfortunately it was usually from a mix and my Mom insisted, and still does, on putting mushrooms into it. To this day Mom still uses a mix, but I find this recipe so easy and so incredibly tasty that there's really no need for a commercial mix. I serve this with sauteed onions and red pepper, grated cheddar, guacamole, salsa/pico de gallo and sour cream.
You can use this marinade with any meat or seafood. If using prawns or shrimp, they only need to be marinated for about an hour or the acid from the limes will start to cook them. If you're using fillet or a good cut of steak, again they would only need 3-4 hours before the acid starts to break the fibres down. If you're using a tougher cut of beef (which indeed financially makes sense and after 12-24 hours in the marinade you can't tell the difference), vegetables or chicken, go ahead and leave it marinating overnight or for at least 8-12 hours.
This recipe is fairly standard and you will find variations of it all over the place. This is one that works for us! Personally I would add a bit more heat, but himself and the kids are wusses like that! :)
Ingredients:
Zest one of the limes and then juice all three. Whisk the lime juice and zest with the oil, garlic, sugar, spices and cilantro. Taste and season accordingly.
Pour over the meat and marinade for the necessary amount of time (see intro). You can leave steak and chicken whole for grilling and slice afterwards, or you can just stir-fry it already sliced.
To assemble / cook:
If using the grill method, remove the meat from the marinade and grill until done. Add remaining marinade to the onions and peppers and saute until piping hot. Slice and add in the meat. Serve as above.
* For a vegetarian option, simply replace the meat with a selection of your favourite vegetables. Large flat or portabella mushrooms, aubergine, asparagus and sweet potato all work well and hold the marinade.
** Use all the fresh herb, stalks and everything. You will maximise flavour and minimise waste!
You can use this marinade with any meat or seafood. If using prawns or shrimp, they only need to be marinated for about an hour or the acid from the limes will start to cook them. If you're using fillet or a good cut of steak, again they would only need 3-4 hours before the acid starts to break the fibres down. If you're using a tougher cut of beef (which indeed financially makes sense and after 12-24 hours in the marinade you can't tell the difference), vegetables or chicken, go ahead and leave it marinating overnight or for at least 8-12 hours.
This recipe is fairly standard and you will find variations of it all over the place. This is one that works for us! Personally I would add a bit more heat, but himself and the kids are wusses like that! :)
Ingredients:
- 2lbs raw meat of your choice*
- 1 large bunch coriander (cilantro) chopped**
- 4 cloves garlic, diced
- 2 tbsp sugar
- 3 limes
- 1 heaped tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp hot or mild smoked paprika
- 1/2 tsp chilli flakes
- Pinch ground cloves
- Pinch cinnamon
- 1/4 cup vegetable oil
- salt and pepper to taste
Pour over the meat and marinade for the necessary amount of time (see intro). You can leave steak and chicken whole for grilling and slice afterwards, or you can just stir-fry it already sliced.
To assemble / cook:
- Olive Oil
- 1 large onion
- 1 large red pepper
- 1 large green or yellow pepper
- 1 package tortillas
- 1 cup sour cream
- 1 cup grated cheese
- Pico De Gallo
- Guacamole
If using the grill method, remove the meat from the marinade and grill until done. Add remaining marinade to the onions and peppers and saute until piping hot. Slice and add in the meat. Serve as above.
* For a vegetarian option, simply replace the meat with a selection of your favourite vegetables. Large flat or portabella mushrooms, aubergine, asparagus and sweet potato all work well and hold the marinade.
** Use all the fresh herb, stalks and everything. You will maximise flavour and minimise waste!
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