Fajitas Emeril Ingredients: 1/4 cup Lime juice 1/4 cup Tequila 4 Cloves garlic peeled and smashed 2 tablespoons cilantro leaves roughly chopped 2 teaspoons Worcestershire Sauce (for beef only) 1 teaspoon oregano mexican preffered 1 teaspoon ground Cumin 1 teaspoon Red pepper Flakes 1 teaspoon ground coriander 2 pounds flank steak or (chicken) fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 Large tortillas 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1 large white onion 1 tablespoon garlic minced 1 lime accompanied Preparation: Directions: In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper Preheat the grill to high and preheat oven to 325 Degrees Wrap the tortillas in foil and place in the over for 15 minutes to warm and soften. Remove from oven and keep warm in the aluminum foil Cook the steak over the grill to preferred temperature 3 to 4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes Meanwhile, in a large skillet, heat the remaining oil over medium - high heat add peppers and onions and cook, stirring until soft and slightly caramelized, 12 to 15 minutes Add the garlic, remaining teaspoon of salt, and 1/2 teaspoon of black pepper and cook, stirring, until garlic is fragrant and soft. 1 to 2 minutes remove from the heat. Thinly slice the steak divide among the tortillas and top with vegetables, squeeze with lime juice and serve immediatly
Posted on: Wed, 31 Jul 2013 22:26:50 +0000