How to Make Chicken Beef and Shrimp Fajitas
Make a Fajita Fiesta: chicken, beef, shrimp or vegetarian Mexican Mode
Fajitas have been the rage throughout the Southwest and Mexico for several years now. This recipe came to me courtesy of our waiter at the La Concha Beach Club, which is right to the north of the famed Melia Cabo Real resort in Los Cabos. Information technology's dwelling to a gigantic tide pool-a naturally occurring table salt water germination big enough for plenty of people to swim in, with enough room for usa to dive off the rocks and play in the waves, enough room even for us to frolic with the pelicans who were doing just about the aforementioned matter we were. The only difference betwixt u.s.a. and the pelicans was that they were scouting out their lunch and dive-bombing into the water to become it. We swam outset then went up the cliff to the eating house and ate sizzling hot fajitas on the terrace under a giant palapa, while soaking up the incomparable beauty of the place!
Fajitas are incredibly simple to prepare, they're fun to consume and they're delicious. These brand enough great eats and practiced times for eight people. Ole! Ole! Ole! Mariachi music, some Ricky Martin, Julio Iglesias or Marc Antony will help set up the mood. Or endeavor some salsa music from Texas. Set yourself upwardly a buffet, boot off your shoes and get ready for a fabulous fiesta.
As the title above suggests, you tin make Fajitas several ways. You lot tin can make Chicken Fajitas, Steak Fajitas, Shrimp Fajitas, or fifty-fifty Vegetarian Fajitas past substituting Portobello Mushroom chunks for the meat. Recipes for delectable side dishes follow.
RECIPE FOR CHICKEN, STEAK, SHRIMP OR VEGETARIAN FAJITAS
You can marinate the meat, shrimp or mushrooms the night earlier your fiesta. Once the marinating is consummate, it will simply take almost forty minutes to prepare this delectable dish! Recipe serves viii.
Choose between one of these, or mix and match!
3 pounds boneless chicken breasts, cut into chunks -or-
3 pounds round steak, cut into chunks -or-
3 pounds large shrimp, deveined -or-
ii pounds Portobello mushrooms, cutting into chunks
3 greenish bell peppers, cut into chunks
3 yellowish bell peppers, cut into chunks
iii reddish bell peppers, cutting into chunks
1 ane/2 big onions, diced
2 tomatoes, cut into chunks
1/4 to 3/4 cup sliced jalape�os (hot) or i 3 i/2 ounce tin can diced green chiles (milder)
3/4 cup olive oil
1/two loving cup Mexican lime juice
4 tbsp wine vinegar
ii tbsp oregano
i tsp Worcestershire Sauce
� cup beer
3 tbsp garlic pulverisation
table salt and pepper to taste
On the side, buffet way:
2 dozen corn or flour tortillas
two cups guacamole
two cups salsa fresca
1 loving cup sour cream
In big basin combine chicken, steak, shrimp or mushroom chunks with red and green bell peppers, onion, tomatoes, and jalape�os or green chiles.
In small bowl mix together oil, lime juice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Embrace. Marinate three hours or overnight in fridge. About twenty minutes earlier dinner is to be served, heat a big skillet or wok until very, very hot. Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir-fry for six to eight minutes, until done.
Place in serving dish. Put serving dish on electric or Sterno hot plate so that when it'south served at the table, it stays hot. Put a bowl of guacamole, a basin of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a staff of life basket to go on warm. Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito.
SIDE DISHES WITH A FLAIR
Here'S A RECIPE FOR SALSA FRESCA: It volition take yous well-nigh 45 minutes to brand!5 - x fresh jalape�o (minor, greenish, very hot) chiles
5 - 10 fresh guero (small, yellow, very hot) chiles
2 - 5 fresh Anaheim chiles (long, green, mild)
x - 12 medium-sized tomatoes
2 onions
4 garlic cloves
1 big bunch cilantro
1 1/two tbsp beef bouillon pulverisation
1 tsp lemon juice
Launder all chiles and tomatoes and remove stems. In a large Dutch oven, place chiles and tomatoes in about ane inch water. Bring to eddy and simmer for two to three minutes.
Remove from stove and absurd for a few minutes. When yous can handle the republic of chile mixture, bleed off about one-half the h2o and mince, past hand or in the food processor. Put all minced chiles and tomatoes in a large bowl. Dice onions and garlic in food processor and stir into chile mixture. Launder cilantro and cut off the longest portion of the stems. Dice remaining part of the constitute in the nutrient processor. Stir into salsa.
Add together lemon juice and burgoo. Stir well. Place in quart size jars and refrigerate. Depending on quantities of chiles and tomatoes you use, this should make ii to three jars of salsa. It's best if refrigerated at least 8-12 hours and will keep for several days in the refrigerator. Serve this equally a condiment for the fajitas.
AND HERE'S A RECIPE FOR GUACAMOLE: Information technology volition take you near 30 minutes to prepare!three - 4 ripe avocados
2 tsp lemon juice
1 big tomato, diced
i/2 bunch light-green onions, chopped
1 tsp garlic powder or two garlic cloves, minced
one tsp salt
1/2 tsp pepper 1 - 4 tbsp Salsa Verde (to desired spiciness)
ane/four cup grated Mexican queso cacique or feta cheese
1 big blackness olive
Slice avocados in half and remove seed. Scoop avocado lurid out of the pare using a spoon. Mash avocados in a medium-sized bowl. Add lemon juice, diced tomatoes, light-green onions, garlic, salt and pepper. Add together Salsa Verde to taste. Stir well, but terminate while it's still slightly lumpy. Refrigerate, covered until ready to employ. Can be fabricated up to three hours in accelerate. Serve equally a condiment for the fajitas.
AND FOR YOUR SALAD/DESSERT
WATERMELON FRUIT SALAD: Allow an hour preparation time for this ane!
1 large watermelon, well chilled
i honeydew melon and/or cantaloupe, scooped into balls
1 loving cup seedless grapes
1 cup peaches and/or mangoes, diced
ane cup strawberries, halved
i apple, diced
one cup sliced bananas, sprinkled with lemon juice
ane/2 cup chopped walnuts
Dressing:
1 cup whipping cream (fat complimentary or low fat is okay)
2 tbsp powdered sugar
i/ii tsp salt
ii avocados, halved, seeded, peeled and mashed
one/two loving cup pineapple juice
1 tsp finely chopped candied ginger
Trace a zigzag pattern horizontally effectually the top third of the watermelon. Cut through melon with abrupt knife, removing tiptop. Scoop out all the watermelon flesh except a beat one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Arctic until ready to serve. To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candy-coated ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve.
A FINAL Notation:
If you love refried beans, then oestrus upward a couple of cans to go with your dinner. Other than that, you should be set up.
�Buen Provecho!
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Recipe and tips provided past Ann Hazard.
| Join author Ann Chance, every bit she leads you lot through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-set up recipes she has collected and created. By the time you've cooked a repast or 2 and finished reading the book, y'all're guaranteed a lasting dose of Baja Magic. The volume may even turn your perspective slightly to the South, lighten your center and forever transform your outlook on life! |  |
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