Fajitas are a great way to spice up your weeknight dinners or lunches! The best part is that they are so customizable, you can prepare them in many different ways to suit whatever you’re craving at the moment. Here is how to make the ultimate, tastiest fajitas with steak, chicken, shrimp or mushrooms. Use this recipe to make chicken, steak or even vegan.
Ingredients:
FOR THE FAJITAS
2 tablespoons olive oil, divided
Salt and fajita seasoning, recipe below
1 pound flank or strip steak and/or
1 pound chicken breast (2 medium) and/or
1/2 pound shrimp, deveined with tails left on and/or
300 g/ 10 ½ oz Oyster mushrooms
1 pound bell peppers or poblano peppers, sliced (3 medium)
1 large onion, sliced into half moons
1 tablespoon minced garlic, about 3 cloves
3 tablespoons tequila, light beer or chicken stock
2 limes
FAJITA SEASONING
1 1/2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
WHAT TO SERVE WITH FAJITAS
Warm tortillas, try homemade flour tortillas (recipe at the bottom)
Beans and rice
Avocado or homemade guacamole
Sour cream
Fresh tomato, pico de gallo or roasted tomato salsa
Shredded lettuce
Shredded cheese or crumbled queso fresco
Preparation:
- PREPARE SEASONING
- Mix chili powder, cumin, garlic powder, oregano, and the smoked paprika in our small bowl.
Season the steak, chicken, shrimp and/or the mushrooms with salt and a generous dusting of fajita seasoning. Set the steak and shrimp aside while you cook the chicken.
- COOK CHICKEN
- Heat 2 teaspoons of the oil in one of our wide skillets (with a lid or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
Reduce the heat to low then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165° F when inserted into the thickest part of the breast. Transfer chicken to a plate then cover loosely with aluminum foil.
Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
- COOK STEAK
- Pour any liquid left in the pan out and use a paper towel to wipe the bottom of our skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later on.)
Put the skillet back onto the heat, increase to medium-high heat, and then add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135° F. Transfer steak to our beautiful plate with chicken and cover loosely with aluminum foil. - COOK VEGETABLES AND SHRIMP
- Put the skillet back onto the heat, increase to medium-high heat, and then add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak or spices stuck to the bottom of our pan. When the peppers and onions are ready, pile them up on one side of our pan. Place the shrimp into our pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to our beautiful plate.
- COOK THE MUSHROOMS
- This can be do in a clean pan for vegetarian people
- Put all of the pepper and onion slices on a large, deep, baking tray. Add the mushrooms, tearing bigger ones into smaller pieces with your hands.
- Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.
- Preheat the oven to 200° C / 390° F.
- Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.
- TO FINISH
To finish, turn the heat to low, arrange the vegetables on the bottom of the skillet then stir in tequila, beer or stock and cook for 1 minute. Take our pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, shrimp and/or mushrooms on top of the peppers and onions. Finish with a generous squeeze of lime.
Serve the fajitas family style with more lime on the side as well as your favorite side dishes.
HOMEMADE TORTILLAS:
Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup lard (or vegetable shortening)
1 1/4 cup hot water
Preparation:
Set Up: Set out all equipment – like our stand mix, our cutting board, our skillet, and our tortilla press. The skillet and tortilla press must be large enough to fit the size of tortillas you want to make.
Mix: Measure the flour, baking powder, and salt into the mixing bowl. Mix in the lard. Slowly pour in very hot tap water. Mix until the dough is smooth.
Cut: Place the tortilla dough on a cutting board. Cut the ball in half and continue to divide in half until you have enough equal portions to make as many tortillas as you want. Cut them into 12, 15, 24, or 30 pieces to make extra-large, large, average, or small tortillas.
Press: Place plastic wrap over the top and bottom pressing-surface of the tortilla press. Once at a time, place a ball of dough in the middle of the press. Press down hard to flatten the dough ball. Then rotate the tortilla, and press hard again.
Cook: Peel the tortilla off the plastic and move it to a hot dry skillet. Cook the tortilla about 30 seconds per side, waiting until large bubbles form. Repeat with the remaining dough.
If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.