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

Fajitas Mexicanas (one | Two) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas Mexicanas (One | Two) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz skirt steak or flank steak (sliced thin against the grain); 8 oz boneless skinless chicken breast (sliced into 1/4-inch strips); 2 tbs vegetable oil (for marinating and cooking); 1 tbs fresh lime juice; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1 cup yellow onion, thinly sliced; 1 cup roma tomatoes, seeded and chopped; 1 each jalapeño peppers, thinly sliced (seeds optional); 1 tbs fresh cilantro, chopped; 1 cup bell pepper (red or green), thinly sliced; 1 tbs olive oil (for sautéing); 1 tsp kosher salt; 0.5 tsp black pepper; 2 each ripe avocado; 1 each lime, juiced; 0.25 cup tomato, finely diced; 2 tsp red onion, finely minced; 1 tbs fresh cilantro, chopped; 0.5 tsp salt; 6 each warm flour or corn tortillas; 2 each lime wedges (for serving)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves2

Your choice of beef, chicken or combo fajitas mixed with sautéed onions, tomatoes, jalapeño peppers & cilantro, served with guacamole.

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Ingredients

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Fajita Protein

8 oz skirt steak or flank steak (sliced thin against the grain)

8 oz boneless skinless chicken breast (sliced into 1/4-inch strips)

2 tbs vegetable oil (for marinating and cooking)

1 tbs Fresh lime juice

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

Vegetable Mix

1 cup yellow onion, thinly sliced

1 cup roma tomatoes, seeded and chopped

1 each jalapeño peppers, thinly sliced (seeds optional)

1 tbs Fresh cilantro, chopped

1 cup bell pepper (red or green), thinly sliced

1 tbs olive oil (for sautéing)

1 tsp kosher salt

1/2 tsp black pepper

Guacamole & Garnishes

2 each ripe avocado

1 each lime, juiced

1/4 cup tomato, finely diced

2 tsp red onion, finely minced

1 tbs Fresh cilantro, chopped

1/2 tsp Celtic sea salt

6 each warm flour or corn tortillas

2 each Lime wedges (for serving)

Method

Fajita Protein

Prepare and Marinate

Combine 2 tbs vegetable oil, 1 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper in a bowl. Divide the marinade if making single-protein (use all for one protein) or split evenly for combo. Add the sliced steak and/or chicken strips and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Cook Protein

Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot. Add a thin coating of oil if skillet is dry. Add the marinated steak strips in a single layer and cook without moving for 1–2 minutes to get a good sear, then stir and cook another 1–2 minutes until browned and cooked to desired doneness (steak medium-rare to medium). Remove steak to a plate and tent with foil. If using chicken, cook strips 4–6 minutes, stirring occasionally, until cooked through (internal temp 165°F / 74°C). Remove chicken and tent with foil.

Vegetable Mix

Sauté Vegetables

Wipe the skillet clean or use a second skillet. Heat 1 tbs olive oil over medium-high heat. Add the sliced yellow onion and bell pepper and sauté 3–4 minutes until softened and edges begin to brown. Add the jalapeño slices and chopped roma tomatoes and cook another 1–2 minutes until tomatoes soften but still hold shape. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir in 1 tbsp chopped cilantro at the end.

Combine With Protein

Return the cooked steak and/or chicken to the skillet with the vegetables. Toss everything together over medium heat for 1 minute to marry flavors and warm through. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired.

Guacamole & Assembly

Make Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Mash with a fork to your preferred texture. Add 1 each lime juice, 1/4 cup diced tomato, 2 tsp minced red onion, 1 tbsp chopped cilantro and 1/2 tsp salt. Mix gently and taste; add more lime or salt to balance.

Warm Tortillas

Warm tortillas on 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 wrapped until ready to serve.

Plate and Serve

Spoon the hot fajita mixture onto a platter or individual plates. Serve with warm tortillas, a bowl of guacamole, lime wedges, and extra chopped cilantro. Guests can assemble tacos: place protein and vegetables in a tortilla, top with guacamole, a squeeze of lime, and additional jalapeño if desired.