Tag: mexican
Easy Chicken Fajitas
One of my favorite menu items in a Mexican restaurant are fajitas
Not just because they are delicious but also because you get to assemble them with your favorite toppings
Sizzling cast iron pans come out filled with chicken or beef and then a tray with tortillas, onions, cheese, salsa, hot peppers, etc, etc
What makes this even better when you’re at home is you can put all of this out family style. You can all take part in enjoying such a great meal together!
Best part is that it isn’t that difficult to recreate at all!
These Chicken Fajitas are simple and delicious
You will especially like the hint of citrus that is in here
Did he say citrus?
Yes, I did!
The juice and zest of a lime and orange really give this dish a wonderful flavor
I start out with 4 boneless chicken breasts
Trim off any excess fat
Then filet the breast in half
Cut the halves on an angle into strips
Place the chicken strips in a gallon resealable baggie
I like to stand the baggie up in a bowl to make it easier to pour things in
Also if it tips over, the bowl will catch what spills out
Next, we will need 1 lime, 1 orange and 2 tablespoons of taco seasoning
Click on our link to make your own Taco Seasoning!
Zest the lime and orange and then cut them in half
Juice each half into bowls and add the zest
Add your taco seasoning to the chicken
Then the lime and orange juice and zest
I also like to drizzle in 2 tablespoons of olive oil
Force any air out of the bag and seal
Squish the chicken and marinade around until it is all coated
Place in the refrigerator for up to 2 hours or overnight
Remove the chicken from the baggie and allow to come to room temperature
Add 2 tablespoons of olive oil to a large pan over medium heat and get it hot enough to start smoking slightly
Place the chicken strips in the pan but do not over crowd them, you can cook them in batches
Cook for about 2 minutes, then flip and cook the other side for 2 minutes more
Set the chicken aside
Repeat until all of the chicken is done
Now it’s time to prep some veggies
We are using 4 bell peppers and 2 large onions
I like to use a mix of bell peppers as it is flavorful and colorful as well
Peel the onions and give them a rough chop
We like to cut the peppers into strips
Put the burner up to medium high and add in the veggies
Sprinkle with 1 teaspoon each of kosher salt and ground black pepper
You want to cook them just until they get caramelized, but they aren’t super soft (you want them to maintain a little crunch)
Cook around 10-12 minutes
Next add the chicken back in the pan and stir to incorporate, cook about 5 minutes more just to reheat the chicken, season to taste with kosher salt and ground black pepper
Remove from the heat
And there you have it!
Delicious chicken that you can serve fajita style or even in quesadillas!
We served this with shredded cheddar, sour cream, jalapeno peppers, red onions, lime wedges, flour tortillas and our Garden Fresh Salsa!
Enjoy!!!
Simply Sundays! ~ Easy Chicken Fajitas
Ingredients
4 boneless, skinless chicken breasts (around 3 pounds)
1 lime (zested and juiced)
1 orange (zested and juiced)
2 tablespoons of Taco Seasoning
2 tablespoons of olive oil (for the marinade)
4 bell peppers (preferably mixed colors)
2 large onions
2 tablespoons of olive oil (for cooking the vegetables)
1 teaspoon each of kosher salt and ground black pepper
Optional toppings
shredded cheddar
red onion
sour cream
jalapeno peppers
lime wedges
flour tortillas
Directions
Trim off any excess fat from 4 boneless skinless chicken breasts. Then filet the breast in half and cut the halves on an angle into strips. Place the chicken strips in a gallon resealable baggie
Zest the lime and orange and then cut them in half. Juice each half of the lime and orange into bowls and add the zest. Add 2 tablespoons of Taco Seasoning to the chicken, then the lime, orange juice and zest along with 2 tablespoons of olive oil
Force any air out of the bag and seal. Squish the chicken and marinade around until it is all coated. Place in a refrigerator for up to 2 hours or overnight
Remove the chicken from the baggie and allow to come to room temperature. Add 2 tablespoons of olive oil to a large pan over medium heat and get it hot enough to start smoking lightly. Place the chicken strips in the pan but do not over crowd them, you can cook them in batches. Cook for about 2 minutes, then flip and cook the other side for 2 minutes more Set the chicken aside
Peel 2 large onions and give them a rough chop. Slice 4 bell peppers into strips (preferably different colors). Turn the burner up to medium high and add in the veggies. Sprinkle with 1 teaspoon each of kosher salt and ground black pepper
You want to cook them so they get caramelized, but they aren’t super soft (you want them to maintain a little crunch). Cook around 10-12 minutes. Next add the chicken back in the pan and stir to incorporate, cook about 5 minutes more just to reheat the chicken, season to taste with kosher salt and ground black pepper. Remove the pan from heat
Serve with shredded cheddar, jalapeno peppers, red onions, sour cream, lime wedges, flour tortillas and Garden Fresh Salsa
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
New Star Foodservice Lemon Squeezer
© Simply Sundays 2017
All rights reserved
Carne Asada
Carne Asada literally means grilled beef
And if you’re like me, anything grilled is just going to be good, especially beef!
Now we have made this a number of times and have compared recipes. The common denominator I see as far as marinades go, is oil, acid and seasoning
For the acid, I have seen vinegar used as well as citrus, which is more our style
So here’s our take on Carne Asada
For the marinade, we will need the juice and zest of 2 oranges, the juice and zest of 1 lemon, the juice and zest of 1 lime, 2 grated garlic cloves, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, 1 teaspoon each of chili powder, paprika, and cumin, 1/2 teaspoon each of kosher salt, ground black pepper and some fresh cilantro
Zest the oranges, lemon and lime and then juice them into a bowl
Add the zest to the juice, chop the cilantro and garlic and add them to the bowl as well
Next add the oil, honey, salt, pepper and spices to the bowl and give everyone a nice whisk
Here we have around 2 pounds of flank steak
Place it in a large resealable bag and pour the marinade over the meat, force the air out of the bag and seal it
Refrigerate and marinate the meat for a couple of hours, or even better, overnight
Flip the bag occasionally to make sure both sides marinate evenly
Now that the meat has had time to marinate, let’s take the flank out and let it come to room temperature at least 30 minutes before cooking
Strain the marinade and bring it to a boil and cook it down for about 12-15 minutes
Heat the grill to about 400 F
Place the flank down on an angle and cook for 4-5 minutes
Turn it in the opposite direction to get hash marks and cook another 3 minutes
Flip and cook another 3 minutes, then turn in the other direction and cook a last 3 minutes, for medium
Remove from the grill and let rest 10-15 minutes
The grain of a flank steak runs length wise so I’m adding a guide to remind you to cut against the grain
Once the meat rests, slice against the grain
We served this with some Red Pepper Rice, roasted jalapenos, the reduced marinade and lime wedges!
Enjoy!!!
Simply Sundays! ~ Carne Asada
Ingredients
2 pound flank steak
2 oranges, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
2 garlic cloves, grated
1/4 cup of olive oil
1 tablespoon of honey
1 teaspoon of chili powder
1 teaspoon of paprika
1 teaspoon of cumin
1/2 teaspoon of kosher salt and ground black pepper
2 tablespoons of fresh chopped cilantro
Directions
Marinate the meat with the juice and zest of 2 oranges, the juice and zest of 1 lemon, the juice and zest of 1 lime, 2 grated garlic cloves, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, 1 teaspoon each of chili powder, paprika, and cumin, 1/2 teaspoon each of kosher salt, ground black pepper and some fresh cilantro
Place the meat in a large zip lock bag and pour the marinade over it. Squeeze the air out and seal the bag. Let sit for a couple hours or even better overnight
Take it out and let it come to room temperature, at least 30 minutes before cooking, strain the marinade into a sauce pan and bring it to a boil. Let it cook down about 12-15 minutes
Heat a grill to about 400 F. Place the flank down on an angle and cook for 4-5 minutes. Turn it in the opposite direction to get hash marks and cook another 3 minutes. Flip and cook another 3 minutes, then turn in the other direction and cook a last 3 minutes for medium. Remove from the grill and let rest 10-15 minutes
Once the meat rests, slice against the grain
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2016
All rights reserved
