Best 4 Salsa Sampler And Fajitas Recipes
**Salsa Sampler and Fajitas: A Culinary Journey to the Heart of Mexican Cuisine**
Embark on a tantalizing culinary adventure as we explore the vibrant flavors of Mexican cuisine with a delectable salsa sampler and sizzling fajitas. From the tangy and refreshing pico de gallo to the smoky and flavorful roasted tomato salsa, our salsa selection offers a delightful array of tastes to ignite your taste buds. Accompanying these zesty salsas is a fiesta of fajitas, featuring succulent chicken, tender steak, and a symphony of colorful bell peppers and onions. Served with warm tortillas, guacamole, sour cream, and a sprinkling of cheese, these fajitas promise an explosion of flavors in every bite. Whether you're a seasoned salsa aficionado or a fajita enthusiast, this article will guide you through these classic Mexican recipes, ensuring a culinary experience that transports you to the heart of Mexico.
SALSA SAMPLER AND FAJITAS
Provided by Food Network
Yield Makes 15 fajitas
Number Of Ingredients 44
Steps:
- Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips.
- In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 23 hours Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 23 minutes on each side. Cook the chicken for about 34 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions. Serve immediately
- In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions and tomatoes, and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
SUPER BOWL SALSA SAMPLER AND FAJITAS
Provided by Food Network
Yield Makes 15 fajitas
Number Of Ingredients 53
Steps:
- For the Fajita Marinade: In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade. To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 2 to 3 hours. Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 2 to 3 minutes on each side. Cook the chicken for about 3 to 4 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions and accompaniments. Serve immediately. For the Guacamole: In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions, tomatoes and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
- Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate.
- Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips.
MANGO SALSA STEAK FAJITAS
Try these delicious steak tacos with vibrant mango salsa for a real treat!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F. Line cookie sheet with foil.
- In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
- Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
- Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 46.5 g, Cholesterol 31.2 mg, Fat 13.9 g, Fiber 3.2 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 1067.6 mg, Sugar 13 g
SALSA FAJITA BEEF
This skillet recipe turns to frozen vegetables and prepared salsa for easy flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook tortilla strips, a few at a time, 1 to 2 minutes, stirring occasionally, until crisp (if necessary, add additional tablespoon oil); drain tortilla strips on paper towels.
- In same skillet, cook beef over medium-high heat 2 to 4 minutes, stirring occasionally, until browned. Stir in all remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips.
Nutrition Facts : Calories 380, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g
Tips:
- Choose fresh, ripe tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa. Look for tomatoes that are firm, plump, and have a deep red color.
- Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes to create a salsa with a complex flavor. For example, you could use a combination of Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
- Roast your tomatoes: Roasting tomatoes brings out their natural sweetness and flavor. If you have the time, roast your tomatoes before making your salsa. You can do this in the oven or on the grill.
- Use fresh herbs: Fresh herbs, such as cilantro, basil, and oregano, can add a lot of flavor to your salsa. Add them to your salsa just before serving so that they retain their flavor.
- Don't over-process your salsa: A chunky salsa has more texture and flavor than a smooth salsa. If you're using a food processor, be careful not to over-process your salsa.
- Season your salsa to taste: Once you've made your salsa, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice to taste.
Conclusion:
With so many different recipes to choose from, you're sure to find a salsa that you love. Experiment with different ingredients and flavors to create your own unique salsa recipe. And don't forget to enjoy your salsa with your favorite Mexican dishes!
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