Chili's Fajitas

Name: Chili's Fajitas (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Prime skirt steak; 4 tbsp Olive oil-extra virgin; 3 tbsp Lime juice-freshly squeezed; 2 tbsp Orange juice-freshly squeezed; 1 tbsp Apple cider vinegar; 2 tbsp Chipotle peppers in adobo sauce-minced; 2 tbsp Ancho chili powder; 1.5 tsp Cumin-ground; 1 tsp Smoked paprika; 2 cloves Garlic-minced; 1/2 tsp Salt-kosher; 1/4 tsp Black pepper-freshly ground; 1 Red bell pepper-sliced; 1 Yellow bell pepper-sliced; 1 Red onion-sliced; 2 Poblano peppers; 1/2 cup Mexican crema; 1 tbsp Lime juice-freshly squeezed; 1/4 tsp Salt; 8 Homemade flour tortillas; To taste Cilantro-chopped

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️Mexican

This elevated fajita experience features tender, flavorful skirt steak marinated in a complex blend of spices. The roasted poblano crema adds a smoky, creamy element, and the homemade tortillas take it to the next level.

1.5 lbs Prime skirt steak

4 tbsp Olive oil-extra virgin

3 tbsp Lime juice-freshly squeezed

2 tbsp Orange juice-freshly squeezed

1 tbsp Apple cider vinegar

See all 21 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️Mexican

#steak #fajitas #mexican #gourmet #homemade

Instructions

Roast Poblano peppers over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and roughly chop.
In a blender, combine roasted Poblano peppers, Mexican crema, Lime juice, and Salt. Blend until smooth and creamy. Set aside.
In a bowl, combine all Marinade ingredients.
Add Skirt Steak to the Marinade and ensure it is well coated. Marinate for at least 4 hours, or up to 24 hours in the refrigerator.
Heat a large cast-iron pan over high heat until smoking hot.
Add marinated Skirt Steak to the hot skillet and cook for 3-4 minutes per side for medium-rare, or longer for desired doneness.
Remove Skirt Steak from the skillet and let rest for 10 minutes before slicing against the grain.
Add Vegetables to the skillet and cook for 5-7 minutes, or until slightly charred and tender-crisp.
Warm tortillas on a dry skillet or comal.
Serve sliced Skirt Steak and Vegetables in warm tortillas with Poblano Crema and Cilantro.

Ingredients

1.5 lbs 680 g Prime skirt steak
4 tbsp 60 mL Olive oil-extra virgin
3 tbsp 45 mL Lime juice-freshly squeezed
2 tbsp 30 mL Orange juice-freshly squeezed
1 tbsp 15 mL Apple cider vinegar
2 tbsp 30 mL Chipotle peppers in adobo sauce-minced
2 tbsp 30 mL Ancho chili powder
1.5 tsp 7.5 mL Cumin-ground
1 tsp 5 mL Smoked paprika
2 cloves 6 g Garlic-minced
1/2 tsp 2.5 mL Salt-kosher
1/4 tsp 1.25 mL Black pepper-freshly ground
1 150 g Red bell pepper-sliced
1 150 g Yellow bell pepper-sliced
1 100 g Red onion-sliced
2 200 g Poblano peppers
1/2 cup 120 mL Mexican crema
1 tbsp 15 mL Lime juice-freshly squeezed
1/4 tsp 1.25 mL Salt
8 8 Homemade flour tortillas
To taste To taste Cilantro-chopped

Equipment

Cast-iron skillet
Blender
Mixing bowl
Cutting board
Knife

Instructions

Roast Poblano peppers over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and roughly chop.
In a blender, combine roasted Poblano peppers, Mexican crema, Lime juice, and Salt. Blend until smooth and creamy. Set aside.
In a bowl, combine all Marinade ingredients.
Add Skirt Steak to the Marinade and ensure it is well coated. Marinate for at least 4 hours, or up to 24 hours in the refrigerator.
Heat a large cast-iron pan over high heat until smoking hot.
Add marinated Skirt Steak to the hot skillet and cook for 3-4 minutes per side for medium-rare, or longer for desired doneness.
Remove Skirt Steak from the skillet and let rest for 10 minutes before slicing against the grain.
Add Vegetables to the skillet and cook for 5-7 minutes, or until slightly charred and tender-crisp.
Warm tortillas on a dry skillet or comal.
Serve sliced Skirt Steak and Vegetables in warm tortillas with Poblano Crema and Cilantro.

Nutrition per serving

Calories 600

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0 reviews

Chili's Fajitas

Chili's Fajitas

Ratings & Reviews

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