Mitä täytteeksi fajitaksiin?

Paprikaa, sipulia, kanaa, maustettuna ja pannulla paistettuna. Lisäksi ranskankermaa.

Mämmi

Onko faji-taksi joku Bernerin uusi keksintö?

Fajitas on jo monikko. Kysymys menee: "mitä täytteeksi fajitoihin?"

Paistettu (chili-/valkosipuli-)jättikatkarapu + lime + hapankerma + korianteri on mun suosikki :)

Yleensä paistettua halloumia, pico de galloa, guacamolea, paistettua sipulia ja mustapapuja, limemehua ja korianteria mausteeksi..

laitan sitä tölkkisalsaa, mustiapapuja, avokadoa, limeä, korianteria

lihallisiin osiin chiliä, jeeraa, paprikaa tai jotain sinnepäin

sipulia ja paprikaa käristeltynä

ranskankermaa käyttää lapset ja naiset

-paistettu kanasuikale, jauheliha tahi pulled pork (jos haluaa oikaista, kaupasta grillikylki josta läski poistetaan ja riivitään.)

-Muussattu, limellä maustettu avokado

-Tuoresalsa, jossa tomaattia, sipulia, korianterinvarsia ja tuoretta chiliä

-Jos syöjiä useampi, lämmitettyjä mustapapuja

-Ranskankermaa, Srirachaa, korianteria ja limeä tarjoiluun.

Joskus broileria, joskus lohta, linssejä, papuja, paprikaa, punasipulia tomaattia, salsaa ja muussattua avokadoa. 

Paistettua kanaa, jalapenoja, salsaa tms, kurkkua, salaattia, marinoitua sipulia ja ehdottomasti fetaa. Jos turhan tulisia jalapenoja tai kastiketta, niin ranskankermaa.

Tassa teille oikea resepti eika mikaan savolainen mukaelma:

Fajitas Recipe - How To Make Fajitas:

Recipe Type: Beef, Tomatoes, Guacamole, Salsa, Tortillas

Cuisine:  Southwest

Yields: 4 to 6 servings

Prep time: 15 min

Cook time: 5 min

Total time: 30 min

Ingredients:

Lime Marinade (see recipe below)

1 1/2 pounds skirt steak or flank steak

1 green or red bell pepper, cored, seeded, and thinly sliced

1 small onion, thinly sliced

3 tomatoes, chopped

Shredded cheddar cheese

Sour cream

Guacamole

Tomato Salsa

Flour Tortillas

Preparation:

Prepare Lime Marinade; set aside.

Lay the skirt steak on a cutting board and remove the outer membrane (grab the membrane with one hand and slide the knife beneath it, cutting as you go). Using a sharp paring knife, make a number of slits in the meat, cutting both with and against the grain of the meat (this cuts the muscle fiber and reduces any toughness.)

In a large plastic bag with the Lime Marinade, add skirt steak; reseal and marinate in the refrigerator at least 1 hour or overnight, turning steak occasionally.

Remove steak from refrigerator and bring to room temperature before cooking.

Preheat barbecue.

Drain steaks, reserving marinade. Place steaks on the hot grill and spoon some of the reserved marinade over the steak. Close barbecue lid, open any vents, and cook 3 to 5 minutes for medium-rare (120 degrees F. on your meat thermometer). Remove from grill and transfer to a cutting board; cut on the diagonal into thin strips.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Preheat oven to 350 degrees F. Wrap stacked flour tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of flour tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

While the shirt steak is cooking, grill the green pepper and onion slices 1 to 2 minutes or until soft; remove from grill and place on a serving platter. Place cooked steak strips onto the same platter.

For each fajita, fill a warm flour tortilla with cooked steak strips and desired amounts of green pepper and onion slices. Add tomatoes, cheddar cheese, sour cream, guacamole, and salsa as desired; roll up like a burrito and enjoy.

Makes 4 to 6 servings.

 

LIME MARINADE:

Juice of 4 to 5 fresh-squeezed limes

1/4 cup red wine vinegar

1 tablespoon soy sauce

1 tablespoon light molasses

1 tablespoon chopped fresh cilantro leaves

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

In a large re-sealable plastic bag, combine lime juice, vinegar, soy sauce, molasses, cilantro, garlic, cumin, and pepper; set aside.

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Fajitas Recipe - How To Make Fajitas:

Recipe Type: Beef, Tomatoes, Guacamole, Salsa, Tortillas

Cuisine:  Southwest

Yields: 4 to 6 servings

Prep time: 15 min

Cook time: 5 min

Total time: 30 min

Ingredients:

Lime Marinade (see recipe below)

1 1/2 pounds skirt steak or flank steak

1 green or red bell pepper, cored, seeded, and thinly sliced

1 small onion, thinly sliced

3 tomatoes, chopped

Shredded cheddar cheese

Sour cream

Guacamole

Tomato Salsa

Flour Tortillas

Preparation:

Prepare Lime Marinade; set aside.

Lay the skirt steak on a cutting board and remove the outer membrane (grab the membrane with one hand and slide the knife beneath it, cutting as you go). Using a sharp paring knife, make a number of slits in the meat, cutting both with and against the grain of the meat (this cuts the muscle fiber and reduces any toughness.)

In a large plastic bag with the Lime Marinade, add skirt steak; reseal and marinate in the refrigerator at least 1 hour or overnight, turning steak occasionally.

Remove steak from refrigerator and bring to room temperature before cooking.

Preheat barbecue.

Drain steaks, reserving marinade. Place steaks on the hot grill and spoon some of the reserved marinade over the steak. Close barbecue lid, open any vents, and cook 3 to 5 minutes for medium-rare (120 degrees F. on your meat thermometer). Remove from grill and transfer to a cutting board; cut on the diagonal into thin strips.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Preheat oven to 350 degrees F. Wrap stacked flour tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of flour tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

While the shirt steak is cooking, grill the green pepper and onion slices 1 to 2 minutes or until soft; remove from grill and place on a serving platter. Place cooked steak strips onto the same platter.

For each fajita, fill a warm flour tortilla with cooked steak strips and desired amounts of green pepper and onion slices. Add tomatoes, cheddar cheese, sour cream, guacamole, and salsa as desired; roll up like a burrito and enjoy.

Makes 4 to 6 servings.

 

LIME MARINADE:

Juice of 4 to 5 fresh-squeezed limes

1/4 cup red wine vinegar

1 tablespoon soy sauce

1 tablespoon light molasses

1 tablespoon chopped fresh cilantro leaves

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

In a large re-sealable plastic bag, combine lime juice, vinegar, soy sauce, molasses, cilantro, garlic, cumin, and pepper; set aside.

Taco mausteella maustettua jauhelihaa/broilerin fileesuikaleita, salaattia, paprikaa, kurkkua, tomaattia ja fetaa/juustoraastetta. Lisäksi salsaa ja maustettua kermaviiliä.

... ai niin, jaliksia ja punasipulia.