3 Ways with Fajitas

I can’t imagine summer grilling without including fajitas. Marinated beef or chicken or even vegetables grilled until tender, wrapped in a warm tortilla are always a hit at our fiestas! We have the Spanish cowboys, vaqueros, to thank for giving us one of Tex-Mex’s most popular dishes: the fajita. As compensation for their work, West Texas ranch hands were given the head, intestines, and other unwanted beef cuts (such as the diaphragm) of the cattle they minded. Not willing to waste a single bit of such meat, they pounded the diaphragm, marinated it, and then grilled it up, serving it with warm tortillas and salsa. Voila! Fajitas were born. I wonder if the vaqueros ever thought their “paycheck” would become one of the most ordered meals at Tex-Mex restaurants today. 

Introduced in the 1930’s, fajitas have been a grilling must ever since. The fajita craze has grown to include making fajitas with chicken, pork, shrimp, and vegetable. Feeding a crowd? Fajitas are budget friendly, open to any marinade — sweet or spicy — and can be made to please everyone’s palate. Try setting up a fajita bar stocked with plenty of toppings and serve along with warm tortillas. Experiment with citrus marinades as they help to tenderize the meat and remember always cut across the grain. Serve your fajitas warm on a cast iron comal that has been heated on the grill. Wrap tortillas in foil and place in the lowest heat point on the grill where they will remain warm until ready to serve. 

This summer why not give a grilling nod to the vaqueros by grilling up a family fajita feast? To get you started on the right path here we share fajitas three ways: chicken, beef and vegetable.  Now, it’s time to fire up the grill and head outside to cook. Don’t forget the cervezas!

Next…the fajita recipes for chicken, beef, and vegetable varieties.

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Chicken Fajitas

• 2 pounds boneless chicken breasts
• 4 tablespoons canola oil
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano

Get the full recipe.

Beef Fajitas 

• 2-3 lbs. skirt steak
• 1/2 cup tequila
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 4 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Get the full recipe.

Vegetable Fajitas 

• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1/2 teaspooon cumin
• 2 tabespoons lime juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 pound baby portabellas or 4 large portabellas
• 1 medium onion
• 1 red bell pepper, seeds removed

Get the full recipe.