Have you ever been sitting at a mexican restaurant, deep in conversation, when your ears are met with a sudden burst of SIZZLE? It is a loud, beckoning sizzle. A sizzle the size of Texas. A sizzle that makes you wish that you would not have ordered the standard (and very quiet) enchilada…
That lovely meat, onion and peppers base can (and should) be personalized with your favorites. Guacamole, rice, black beans, cheese, sour cream. My husband loves these and they actually work very well as left overs.
What is not to love about the flavor blessed and SIZZLING fajita?
I use this Fajita Marinade (not limited to Fajitas) from my Betty Crocker Cookbook, which I also found on-line.
Here are some guidelines (also out of my BC book) to follow:
12 flour tortillas (wrap in aluminum foil and let warm in 325 degree oven for about 15 minutes)
2 Large Onions
2 Green or Red Bell Peppers (I like to use one of each)
Shredded Cheddar or Monterey Jack Cheese
Picante sauce, Sour Cream and/or Guacamole (I like to use all three)
Heat oven to 325 degrees. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven; keep wrapped.
Set oven to broil.
Remove beef from marinade; reserve marinade. Place beef in rack in broiler pan. (For easy cleanup, line broiler pan with aluminum foil before placing beef on rack.) Broil beef with toop about 3 inches from heat about 8 minutes or until brown. Turn; brush beef with marinade. Broil 7 to 8 minutes longer for medium-rare to medium. Discard any remaining marinade.
While beef is broiling; heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in 2 Tbsp olive oil or vegetable oil 6 to 8 minutes; stirring frequently, until crisp-tender.
Cut beef across grain into very thin slices. For each fajita, place a few slices of beef, peppers and onion mixture, cheese, picante, guacamole, sour cream on center of tortilla. Wrap and enjoy!