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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Fajitas Del Mar (one | Two) Recipe

Fajitas Del Mar (one | Two) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas Del Mar (One | Two) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 lb flank steak, thinly sliced across the grain; 0.5 lb boneless skinless chicken breast, thinly sliced; 2 tbs lime juice; 2 tbs olive oil; 1 tsp garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 each yellow onion, halved and thinly sliced; 1 each Roma tomatoes, seeded and chopped; 1 each jalapeño peppers, thinly sliced (remove seeds for milder); 0.5 tsp dried ancho or dried red pepper flakes (dry pepper); 0.25 cup fresh cilantro, chopped; 2 tbs vegetable oil (for sautéing); 1 each ripe avocado; 1 tbs red onion, finely diced; 1 tbs lime juice (for guacamole); 0.25 tsp salt (for guacamole); 1 tbs fresh cilantro, chopped (for guacamole); 4 each warm flour or corn tortillas; 2 tbs sour cream (optional); 2 each lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves2

Your choice of beef, chicken or combo with sautéed onions, tomatoes, jalapeño peppers, dry pepper & cilantro (mucho caliente) served with guacamole.

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Ingredients

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Protein & Marinade

1/2 lb flank steak, thinly sliced across the grain

1/2 lb boneless skinless chicken breast, thinly sliced

2 tbs ReaLime juice

2 tbs olive oil

1 tsp Garlic, minced

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp kosher salt

1/4 tsp black pepper

Vegetables & Heat

1/2 each yellow onion, halved and thinly sliced

1 each Roma tomatoes, seeded and chopped

1 each jalapeño peppers, thinly sliced (remove seeds for milder)

1/2 tsp dried ancho or dried red pepper flakes (dry pepper)

1/4 cup Fresh cilantro, chopped

2 tbs vegetable oil (for sautéing)

Guacamole & Garnishes

1 each ripe avocado

1 tbs red onion, finely diced

1 tbs lime juice (for guacamole)

1/4 tsp salt (for guacamole)

1 tbs fresh cilantro, chopped (for guacamole)

4 each warm flour or corn tortillas

2 tbs sour cream (optional)

2 each Lime wedges

Method

Protein & Marinade

Marinate protein

In a medium bowl combine lime juice, olive oil, minced garlic, chili powder, ground cumin, kosher salt and black pepper. If you want only one protein, use 1 lb of that protein and double marinade proportion. Add the sliced steak and/or chicken to the bowl and toss to coat. Cover and refrigerate 20–30 minutes (or up to 2 hours) to let flavors penetrate.

Remove the marinated protein from the refrigerator 10 minutes before cooking so it comes closer to room temperature.

Vegetables & Heat

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl.

Add the halved thinly sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Remove onions to a plate and set aside.

Add the remaining 1 tablespoon vegetable oil to the hot pan. Add the sliced jalapeño and cook 30–60 seconds until it just begins to soften — keep seeds for mucho caliente or remove for milder heat.

Push the jalapeños to the side and add the marinated protein in an even layer (do not overcrowd — cook in batches if necessary). Sear without moving for 1–2 minutes to develop color, then stir and continue cooking until the chicken is cooked through (no pink, about 4–6 minutes total depending on thickness) and the steak reaches desired doneness (another 1–3 minutes if thinly sliced).

Return the cooked onions to the pan along with chopped Roma tomatoes and the dried ancho or red pepper flakes. Toss everything together and cook 1–2 minutes more until tomatoes are warmed and starting to soften but not mushy.

Stir in chopped cilantro just before removing the pan from heat. Taste and adjust seasoning with salt and a squeeze of lime if needed.

Guacamole & Garnishes

While the protein marinates or cooks, make the guacamole: halve the avocado, remove pit and scoop flesh into a small bowl. Mash with a fork until you reach a chunky consistency.

Add finely diced red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt to the mashed avocado. Stir gently and taste; adjust salt or lime as desired.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep warm wrapped in a towel.

To serve: spoon the sizzling fajita mixture straight from the pan onto warmed tortillas. Add a dollop of guacamole, optional sour cream, extra cilantro and lime wedge on the side.