Every Southern California cook should learn how to make fajitas. After all, what tastes better than delicious slices of tender marinated steak or chicken, sautéed with bell peppers and onions, and stuffed in a warm corn tortilla?!
Steak or Chicken FajitasRecipe by Jason Hill – CookingSessions.com
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon white pepper
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch ground cloves
- 4 crushed cloves garlic
- 1/4 cup red wine vinegar
- 1 orange and 1 lemon juiced
- Small bunch cilantro chopped
- 1/2 cup extra virgin olive oil
For the Fajitas
- 1 pound flap meat or chicken breasts marinaded for about 1 hour
- 4-6 corn tortillas
- 1 green bell pepper cut into long strips
- 1 red bell pepper cut into long strips
- 1 white onion cut into long strips
Make the Marinade
- Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time.
- Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan.
Make the Fajitas
- Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side.
- Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain.
- Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices.
- Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan.
- Place a small mound of fajitas on each corn tortilla and top with fresh guacamole.