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Fajitas and 'Ritas

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Honestly, there's nothing better than a full-on fajita and margarita party in a springtime backyard filled with good friends. While waiting for the feast, I serve guests a big ole batch of my stiff margs, while providing album after album of the Randy Rogers Band as my soundtrack. The reason I like this kind of party is that it's reasonable from a cost perspective. I supplement my tasty recipes with huge trays of cooked refried beans and Spanish rice to keep everything on budget, not to mention providing each of my guests with a full belly to keep things from getting too out of control! Like any hosted party, I recommend prepping as much as possible a day or so in advance."

List of Ingredients

◦  6 limes
◦  15 cloves garlic
◦  5 cups canola oil
◦  ¼ cup red wine vinegar
◦  ¼ cup Worcestershire sauce
◦  3 jalapeño peppers, cut in half lengthwise
◦  ¼ cup kosher salt
◦  ¼ cup ground cumin
◦  ¼ cup chili powder
◦  2 tablespoons sugar
◦  5 pounds skirt steak
◦  5 pounds skinned and boned chicken breasts
◦  5 medium red onions, cut in half
◦  5 medium green bell peppers, cut in half and seeded
◦  5 medium yellow bell peppers, cut in half and seeded
◦  30 (10-inch) burrito-size flour tortillas
◦  Toppings: sour cream, guacamole, pico de gallo
◦  Classic Margaritas


Recipe

Squeeze juice from limes into a measuring cup to equal 6 tablespoons, reserving limes. Smash garlic cloves using a flat side of a knife. Combine lime juice, reserved limes, smashed garlic, oil, and next 7 ingredients in a large bowl. Divide mixture among 3 large zip-top plastic freezer bags. Add steak, chicken, and vegetables each to its own bag of marinade to prevent cross-contamination. Seal bags, and chill 24 hours.

Preheat grill to 350° to 400° F (medium-high). Meanwhile, remove steak, chicken, and vegetables from marinade, shaking off any excess; discard marinade in bags. Grill chicken and vegetables at the same time, covered with grill lid. Grill chicken 6 to 8 minutes on each side or until done; grill vegetables, turning occasionally, 12 to 16 minutes or until vegetables are charred and tender. Transfer chicken and vegetables to a large plate, cover with aluminum foil, and keep warm.

Grill steak 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 135° (medium-rare). Transfer steak to a large cutting board, cover with foil, and let stand 5 to 8 minutes. Thinly slice steak, chicken, and vegetables.

Grill tortillas 30 seconds on each side or until warm and lightly charred; keep tortillas warm. Add half of sliced vegetables to chicken and remaining vegetables to steak.

Serve chicken mixture and steak mixture in tortillas with toppings and Classic Margaritas.


Serves 15



Classic Margarita:

◦  Lime wedge
◦  Kosher salt
◦  ½ cup silver or blanco tequila
◦  ¼ cup fresh lime juice
◦  2 tablespoons orange liqueur
◦  1 tablespoon light agave nectar
◦  1 pasteurized egg white

Rub rim of a chilled margarita glass with lime wedge; dip rim of glass in salt to coat. Combine tequila and next four ingredients in a cocktail shaker; add ice. Cover with lid, and shake vigorously until thoroughly blended (about 30 seconds). Strain into prepared glass and serve immediately.


Serves 1