See Also: Fajitas(recipes)
Turkey Fajitas(recipes)
Chicken Fajitas(recipes)
Fajitas with Avocado Salsa(recipes)
Shredded Beef Fajitas(recipes)
Spicy Beef and Pepper Fajitas(recipes)
Slow Cooker Steak Fajitas(recipes)
Fajitas with guacamole and sour cream(recipes)
Chili-Garlic Steak Fajitas(recipes)
Chicken Fajitas with Cowpoke Barbecue Sauce(recipes)

Fajitas (recipes)


Fajitas

Yield: Makes 4 servings



Ingredients:



2beef skirt steaks (about 1 pound each)

2cloves garlic, divided

3tablespoons vegetable oil, divided

2tablespoons plus 1 to 2 teaspoons fresh lime juice, divided

Dash black pepper

1/2cup minced white onion

2large tomatoes, seeded and finely chopped

2small green bell peppers, roasted, peeled, seeded, deveined and finely chopped

2tablespoons minced cilantro

1fresh serrano pepper,* minced

Refried Beans (recipe follows, optional)

Flour tortillas (8-inch diameter) (optional)









Preparation:





1.Place steaks between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness. Cut each steak into 6-inch portions.2.Pound 1 garlic clove with meat mallet to crush into coarse shreds. Combine with 2 tablespoons oil, 2 tablespoons lime juice and black pepper in large shallow glass baking dish. Add steaks, turning to coat with marinade. Marinate in refrigerator 30 minutes.3.Mince remaining garlic clove. Cook and stir onion and garlic in remaining 1 tablespoon oil in medium skillet over medium heat 3 to 4 minutes until onion is softened. Remove from heat.4.Stir in tomatoes, bell peppers, cilantro and chili. Season to taste with remaining lime juice. Let stand, covered, at room temperature.5.Remove steaks from marinade; pat dry with paper towels. Discard marinade. Grill over medium heat, uncovered, 10 to 13 minutes for medium-rare to medium or until desired doneness, turning once.6.Reheat beans, if necessary. If not freshly made, soften and warm tortillas.7.Serve steaks with tomato relish, Refried Beans and tortillas.8.Meanwhile, prepare coals for direct grilling.****Steaks can be cooked on lightly oiled, well-seasoned heavy griddle or large skillet. Heat over medium heat until very hot. Cook steaks in single layer on griddle 3 minutes for medium-rare or until desired doneness is reached, turning once.







Refried Beans

Yield: Makes about 2 cups



Ingredients:



8ounces dried red, pink or pinto beans (1-1/3 cups)

4-1/2cups cold water

1/3cup plus 1 tablespoon shortening or vegetable oil, divided

1small white onion, sliced

1-1/2teaspoons salt

1small white onion, finely chopped

1small clove garlic, minced









Preparation:





1.Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.2.Place beans, water, 1 tablespoon shortening and sliced onion in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours or just until beans are tender, not soft.3.Stir in salt. Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.**Flavor is improved if beans are prepared to this point, then refrigerated, covered overnight before completing recipe.4.Heat remaining 1/3 cup shortening in heavy, large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.5.Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.6.As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. Adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around 20 minutes.7.Beans may be served as a side dish or used as an ingredient for another recipe.















Other ways:








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



90ml/6tbsp corn or vegetable oil 1 onion, chopped 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 x 110g/4oz tins kidney beans, washed and drained vegetable stock or waterhandful coriander, chopped dash of chilli sauce juice of one lime 1 packet of wheat tortillas 250ml/9fl oz sour cream For the salsa: 4 tbsp corn or vegetable oil, (2 tbsp for the salsa mixture and 2 tbsp for the frying) juice of one lime 4 tomatoes, de-seeded and choppedhandful coriander, chopped (stalks and all) ½ red onion, chopped



Method



1. To prepare the filling, add 4 tbsp of oil to a pan and cook the onion, chilli and garlic until soft.2. Add the beans and cook for a further 10 minutes, stirring occasionally. Adding a little vegetable stock, about half a wine glass, reduce until the mixture is quite firm. You should be able to draw a spoon through the mixture and leave a clear channel through the beans.2. Mash the beans roughly with the back of a fork or a potato masher. Remove the beans.3. To prepare the salsa, simply mix together all the ingredients (using just 2 tbsp of the oil) and store in the fridge until needed. 4. Just before you are ready to eat, heat 2 tbsp oil in a pan and tip in the mashed beans, re-fry for a few minutes before adding the coriander, chilli sauce and lime juice. Stir well and remove from the heat.5. In another pan, heat 2 tbsp of oil and hot flash fry the salsa for one minute, tip into a serving bowl.6. To assemble the dish, warm each tortilla through in a pan, remove to a serving plate, spoon over some of the filling, add a spoonful of sour cream, drizzle with little salsa and roll up. Serve immediately.