I really like Mexican/Tex-Mex food, but I haven’t found a really good place for it in the Boston area. Thus, I make it at home.
I make this recipe (using either flank steak or chicken breast) often. It’s super easy and delicious. I make pickled red onion to go along with this dish. I make a big batch and leave it in my fridge to serve with fajitas or put on a salad.
I don’t measure the spices exactly but I put approximately the amounts I use in the recipe. You can adjust the amounts to accommodate your taste.
I’m also a BIG fan of Goya Yellow Rice and I serve this dish with the rice on the side. I’ve tried the low-salt version and I don’t recommend it.
Steak Fajitas (click here to print recipe without pictures)
- Flank steak (for chicken breasts, see below)
– 2 tbsp chili powder
– 1/4 tsp cayenne pepper
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1/2 tsp granulated garlic
– 1/2 tsp smoked paprika (optional)
– 2 tsp paprika
-1 tsp kosher salt
– 2 tsp vegetable oil
– to serve (all optional): fajitas (warmed in oven for 20 sec), sour cream (mixed with a little lime juice & salt), fresh cilantro, chopped red onion, pickled red onion (see below for quick recipe), diced avocado, diced tomato, shredded red cabbage
1. In a small bowl, mix all spices and salt. Set aside. Place steak in a large shallow dish, rub with spice mixture and drizzle with oil, evenly on both sides. Cover and let sit at room temp for 30 min or longer in the refrigerator.
2. Preheat broiler. Line a baking sheet with foil and place in oven to heat up for 10-15 min. Place steak on preheated pan and broil 4 min/side for medium-rare, or longer to desired doneness.
3. Remove from oven, cover with foil and let sit for 5 min to let the meat rest. Slice thinly against the grain and serve with accompaniments. Enjoy!
Chicken Fajitas (click here to print recipe without pictures)
- 2-3 chicken breasts, sliced to 1/2-in long strips
– 2 tbsp chili powder
– 1/4 tsp cayenne pepper
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1/2 tsp granulated garlic
– 1/2 tsp smoked paprika (optional)
– 2 tsp paprika
-1 tsp kosher salt
– 2 tsp vegetable oil
– 2 green peppers, sliced into 1/2-in slices
– 1 yellow onion, sliced into 1/2-in slices
– 2 tsp vegetable oil
– to serve (all optional): fajitas (warmed in oven for 20 sec), sour cream (mixed with a little lime juice & salt), fresh cilantro, chopped red onion, pickled red onion (see below for quick recipe), diced avocado, diced tomato, shredded red cabbage
1. In a large ziplock bag, combine spices and salt. Close bag and shake to mix thoroughly. Add sliced chicken and oil. Close bag and shake to combine. Let sit 30 min or longer in the refrigerator to marinate.
2. In a large pan, heat oil over medium-high heat until hot. Add peppers and onions. Saute until charred, but still slightly crunchy, about 5 min. Remove from pan and set aside.
3. Return pan to medium-high heat and add chicken. Saute until cooked through, flipping to cook all sides, about 7 min. Move chicken to 1/2 of pan and return onion and pepper mixture to pan to reheat.
4. Serve with rice and desired accompaniments. Enjoy!
Pickled Red Onion (click here to print recipe without pictures)
- 2 tbsp red wine vinegar
– 1/2 tsp kosher salt
– 1/2 small red onion, thinly sliced
Bring vinegar, salt, and 1 cup water to a boil in a small saucepan. Remove from heat. Stir in onion. Pour whole mixture into jar and refrigerate. Can be served once cooled.
Can stay in fridge for up to 1 month.