Saturday, December 25, 2010

Phil's soon to be "World Famous" fajitas

(the marinade comes from "Lisa's Favorite Carne Asada recipe)

Ingredients for marinade

3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Feeds 4-6


Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili powder, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Heat skillet on high and sear each piece on each side to caramelize. Cut into 1 inch strips (kitchen scissors work great for this).  (The searing is optional but I believe it enhances the flavor). Place cooked meat, any liquid drippings, and marinate in a Crockpot. Add water till meat is covered. Heat on high for 2 hours then low or medium till ready to serve (the Crockpot is what makes the meat melt in your mouth).

Serve with refried beans, rice (I use a rice pilaf), sautéed onions and peppers, tortillas, and toppings of your choice (cheese, sour cream, salsa, picante, avocado, etc.)


1 package (10) flour tortillas ( I prefer multigrain)


Place 3 tortillas between damp paper towels and heat on high in microwave for 30 seconds. Serve.

Refried beans

1 large can of refried beans. (any brand)


Just warm up. (You can get creative and add some cheddar cheese, hot sauce, and sour cream, to spice them up a bit to your taste)

Onions and peppers


1 large white onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tablespoons olive oil


Chop up one large onion into slices, and 1 each red, yellow and green pepper into strips.
Place a couple of table spoons of olive oil in a pan and heat to medium high, add onions and sauté half way stirring. Add peppers and turn down heat to medium low. stir occasionally till done. drain off excess liquid. Serve.

Rice ( any rice recipe you want to use) or try mine below.

This is my rice pilaf recipe


1 cup white or brown rice
1 1/2 cups water
6 oz Italian dressing


Add rice to water in a sauce pan cover and heat on high till boiling, add 1/2 the dressing, and turn heat down  to simmer for about 20 min. Add remaining dressing and some of the finely chopped peppers and onions from the above sautéed mixture. Gently stir and serve.

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About Me

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Born in the Midwest. Married with 6 children and 3 grandchildren. Attended Maine West High School, Harper Jr College, Northern Illinois University, the University of Illinois College of Dentistry. Practice in Crystal Lake, Illinois.