Fajitas

Chef Jason Hill shows you how to make fajitas. This steak fajita recipe is one of his all-time favorites, a perfect party food that goes well with his guacamole recipe video. This recipe can easily be transformed into a fajita chicken or chicken fajitas recipe by simply substituting chicken for the steak. You can find Chef Hill's fajita marinade and fajita seasoning in the accompanying video titled fajita marinade at http://www.youtube.com/watch?v=g1eiptiSbtM Enjoy this meal with a cold Corona, Negro Modelo or Pacifico beer. It's one of our all-time favorite Mexican recipes! We hope you enjoy our easy recipes. Thanks for Tubing In! Steak or Chicken Fajitas MARINADE: 1 cup water 1 teaspoon oregano 1 teaspoon white pepper 1 teaspoon sea salt 1 teaspoon cumin 1 teaspoon chili powder Pinch ground cloves 4 crushed cloves garlic 1/4 cup red wine vinegar 1 orange and 1 lemon, juiced Small bunch cilantro, chopped 1/2 cup extra virgin olive oil FAJITAS: 1 pound flap meat or chicken breasts, marinade for about 1 hour 4-6 corn tortillas 1 green bell pepper, cut into long strips 1 red bell pepper, cut into long strips 1 white onion, cut into long strips MARINADE: Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time. Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan. FAJITAS: Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side. Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain. Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices. Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan. Place a small mound of fajitas on each corn tortilla and top with fresh guacamole. Serves 4-6