Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

Fajitas

Although traditional fajitas use flank steak, we usually use round. Sometimes we grill, but mostly stirfry--so easy.





List of Ingredients



• 1/4 cup lime juice (or lemon)
  
• 2 tablespoons tequila
  
• 2 tablespoons oil
  
• 2 cloves garlic, minced
  
• 1 jalapeno, minced
  
• 1-2 tablespoons cilantro, minced
  
• Salt and pepper
  
• Pinch cumin
  
• About 2 pounds round steak
  
• Onions
  
• Peppers
  
• Refried beans
  
• Guacamole
  
• Tomatoes
  
• Salsa
  
• Large flour tortillas
  






Instructions



1. Stirfry Method: Slice steak into thin strips (a little less than 1/4" thick) and marinate overnight in remaining ingredients.
   
2. When ready to cook, drain marinade. Pat meat nearly dry with paper towel.
   
   
3. Quickly brown meat slices in a little oil. Remove from pan. Stirfry 1-2 onions, cut into thin wedges, and 1-2 bell peppers, julienned.
   
4. To serve, place meat, vegetables, refried beans and optional toppings in warm tortillas. Top with a dollop of sour cream. Wrap, if you can, and eat out of hand.
   
5. To grill, use a whole flank or thick round steak. Marinate as above overnight. Grill over hot coals, basting frequently with reserved marinade, about 4 minutes per side. To serve, cut thinly across the grain. Finish as above.
   






Final Comments


Notes: A sprinkling of lime juice on the fajita adds a lot of flavor.

We also like zucchini or yellow squash cut into 3"x 1/4" strips stirfried along with the onions and peppers.