This delicious creation has actually been made once pre-blogging days. It was delicious then, and it was even more delicious now. The recipes (there are actually 3 here) come from my regular Betty Crocker cookbook. Please note that this recipe takes a bit of pre-planning and time coordination. This is a great fun dinner, especially if you are craving Mexican food!
Note that there are 3 recipes needed for this.
INGREDIENTS:
Fajita Marinade:
-1/4 cup veggie oil
-1/4 cup red wine vinegar
-1 tsp sugar
-1 tsp dried oregano leaves
-1 tsp chili powder
-1/2 tsp garlic powder
-1/2 tsp salt
1/4 tsp pepper
Spanish Rice:
-2 tbsp veggie oil
-1 cup uncooked regular long grain rice
-1 medium onion, chopped
-2 1/2 cups water
-1 1/2 tsp salt
-3/4 tsp chili powder
-1/8 tsp garlic powder
-1 small green bell pepper, chopped
-1 can (8 0z) tomato sauce
Beef Fajitas:
-1 1/2 lb beef boneless top sirloin steak, 1 1/2 inches thick
-12 flour tortillas
-2 tbsp veggie oil
-2 large onions, sliced
-2 medium green or red bell peppers, cut into 1/4 inch strips
-1 jar (8 oz) picante sauce
-1 cup shredded Cheddar or Monterey Jack cheese
-Guacamole
-3/4 cup sour cream
DIRECTIONS:
-Start with the marinade first, the night before or morning of the meal. Mix all marinade ingredients in shallow glass or plastic dish. Add the top sirloin steak, and turn to coat with the marinade. Cover and refrigerate up to 24 hours.
-The rice and fajitas can be cooked at the same time, so I'll separate out those directions.
Spanish Rice:
-Heat oil in a 10 inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.
-Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
Beef Fajitas:
-Set oven to broil.
-Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. (Line with aluminum foil for easy clean up.) Broil beef with top about 3 inches from heat about 8 minutes or until brown. Turn; brush beef with marinade. Broil 7 to 8 minutes longer for medium-rare to medium. Discard any remaining marinade.
-While beef is broiling, heat oil in 10 inch skillet over medium-high heat. Cook onions and bell peppers in oil 6-8 minutes, stirring frequently, until crisp-tender. Cut beef across grain into very thin slices.
-For each fajita, place a few slices of beef, some of the onion mixture and Spanish Rice, 1 heaping tbsp each picante sauce and cheese, about 2 tbsp Guacamole and 1 tbsp sour cream in center of tortilla. Fold it up!
COMMENTS:
-Where to start? Well first, we've found it's easier to slice up the beef before you put it in the marinade. And don't skip the marinade. Trust me, it's worth it for the flavor!
-To cut down on time, we used instant rice. We cooked it up in just a couple minutes, then added all the ingredients and let it sit on low heat for a minute or two. Done!
-The Betty Crocker recipe actually doesn't call for the Spanish Rice as part of the fajitas--we made that up, because we skipped the onions and felt like the fajitas needed more. The rice is soooo good in the fajitas though. Definitely worth it.
-Things we also skipped on: guacamole. Oh, and I highly recommend using shredded "taco blend" cheese instead of cheddar or monterey jack!
-We first made this meal when we had a couple friends over one night. It's definitely a fun get-together meal.
-I have included pictures of both my girly fajita, and Craig's "manly" fajita. Guess which is which!
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