Gold Medal Sizzling Fajitas

Name: Gold Medal Sizzling Fajitas
Prep time: 1 h 33 min
Cook time: 1 h 33 min
Total time: 1 h 33 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 servings Freshly ground black pepper; 8 8-inchs (8-inch) flour tortillas; 1 garlic clove, minced; 1 teaspoon garlic powder; 1 green bell pepper, sliced; 1 teaspoon ground cumin; 8 servings Guacamole, for topping; 1 Dash hot sauce; 1 lime, juiced, for topping; 3 Tbsps lemon juice; 680 grams meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp); 1 medium onion, halved and sliced lengthwise; 1 teaspoon onion powder; 1 red bell pepper, sliced; 8 servings Salsa, for topping; 8 servings Salt; 8 servings Cheddar cheese, shredded, for topping; 8 servings Sour cream, for topping; 55 milliliters vegetable oil, divided

Gold Medal Sizzling Fajitas requires around 1 hour and 33 minutes from start to finish. This recipe serves 8. One portion of this dish contains about 31g of protein, 26g of fat, and a total of 489 calories. This recipe is typical of Mexican cuisine. It works well as a main course. Head to the store and pick up onion powder, cheddar cheese, onion, and a few other things to make it today.

Instructions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Ingredients you will need

Garlic Powder

Vegetable Oil

Onion Powder

Lemon Juice

Skirt Steak

Hot Sauce

Meat

Garlic

Pepper

Shrimp

Cumin

Salt

Equipment you will use

Ziploc Bags

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Equipment you will use

Oven

Heat the outside grill or a large indoor grill pan to medium-high heat.

Equipment you will use

Grill Pan

Grill

Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

Ingredients you will need

Skirt Steak

Marinade

Meat

Shrimp

Steak

Equipment you will use

Grill

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Bell Pepper

Onion

Equipment you will use

Frying Pan

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture.

Ingredients you will need

Peppers

Onion

Meat

Equipment you will use

Oven

Serve sizzling immediately with the warm tortillas and other accompaniments.

Ingredients you will need

Tortilla

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 88-inchs

(8-inch) flour tortillas 1

garlic clove, minced 1teaspoon

garlic powder 1

green bell pepper, sliced 1teaspoon

ground cumin 8servings

Guacamole, for topping 1Dash

hot sauce 1

lime, juiced, for topping 3Tbsps

lemon juice 680grams

meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)1medium

onion, halved and sliced lengthwise 1teaspoon

onion powder 1

red bell pepper, sliced 8servings

Salsa, for topping 8servings

Salt 8servings

Cheddar cheese, shredded, for topping 8servings

Sour cream, for topping 55milliliters

vegetable oil, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Fajitas works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The ONEHOPE Reserve Pinot Noir Wine with a 4.1 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.