Best 2 Chicken And Steak Fajitas Recipes
Indulge in a tantalizing culinary journey with our diverse collection of chicken and steak fajita recipes. From classic grilled fajitas to sizzling skillet variations, our recipes cater to every taste and cooking preference. Savor the authentic flavors of Mexico as you explore recipes that use fresh, zesty ingredients like bell peppers, onions, and aromatic spices. Discover the perfect balance of smoky grilled meats and tender vegetables, wrapped in warm tortillas and topped with your favorite fajita toppings. Whether you're a seasoned fajita enthusiast or new to this delectable dish, our recipes will guide you in creating a flavorful fiesta that will leave your taste buds dancing.
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CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
CHICKEN AND STEAK FAJITAS BY GIADA
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade. Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing. Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas. Notes To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.
Tips:
- Choose the right cut of meat: For chicken fajitas, use boneless, skinless chicken breasts or thighs. For steak fajitas, use skirt steak, flank steak, or sirloin steak.
- Slice the meat thinly: This will help it cook quickly and evenly.
- Marinate the meat: This will help it to tenderize and flavor it.
- Use a hot skillet: This will help to sear the meat and prevent it from sticking.
- Cook the meat in batches: This will prevent the meat from overcrowding the skillet and becoming steamed instead of seared.
- Don't overcook the meat: Chicken and steak should be cooked until they are just done, otherwise they will become tough.
- Serve the fajitas immediately: This will help to keep them warm and fresh.
Conclusion:
Chicken and steak fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a weekend party. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give chicken and steak fajitas a try!
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