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Found 6 results

  1. Ingredients 1 boneless chicken breast 1/2 green, 1/2 red and 1/2 yellow bell peppers 1 anaheim chile 1/2 large red onion 2 roma tomatoes 6 tbsp Santa Maria Seasoning 1/4 cup vegetable oil 6 Tortillas, flour or corn Sour cream, shredded cheddar cheese, avocado slices for garnish 2 pickled jalapeños, seeded and diced, for garnish (optional for heat) Directions Cut chicken into roughly 1/2 x 1/4 in strips, place in mixing bowl and sprinkle with 4 tbsp SM seasoning. Allow to marinate for 1 hour while preparing grill. Cut seeded peppers and chile into strips, cut 1/2 onion into slices and cut tomatoes into 1/8 wedges, sprinkle with 2 tbsp SM seasoning, just prior to starting cook. Light 2 firestarters in Kamado Joe with lower vent fully open and top up for 10 minutes. Place x-wing accessory in lower position with cast iron wok in the middle circle. Close lid and open top vent 1/3, with flywheel fully open until temp is stable at 400 deg. Burp grill, all cooking will be done with the top up. Add vegetable oil to wok and then chicken strips, stir continuously until opaque and starting to char, 2-3 minutes. Remove to covered pan or bowl. Add vegetables to wok, stirring frequently, until peppers and tomatoes are crisp/tender, and onions are translucent, about 5-6 minutes. Add chicken strips back to wok and cook with vegetables for another 3 minutes, remove to covered pan. Heat tortillas in lightly oiled saucepan. Add chicken and vegetables to tortilla, garnish as desired, fold in half and eat taco-style. We have prepared this fajita dish several times now using our KJ cast iron wok and it is now one of our Southwest style favorites. The keys to success are in the Santa Maria Seasoning, the high temperatures developed in the wok, and keeping the food moving continuously while cooking. We plan on trying both beef and shrimp fajitas in the future.
  2. I thought long and hard about which way to go with my entry for the “Pass me the Veggies” Challenge. Italian? India? Thai? I finally settled on my favorite cuisine, Mexican. Now Mexican food isn’t generally thought of when you mention veggies but if you think about it a little it could be. (Lots of onion, tomatoes, peppers, beans, etc.) I wanted to make everything as “Veggie” as I could so I settled on some Veggie Fajitas. I was going to use eggplant as a meat substitute but then eggplant isn’t very Mexican. So, I rethought that and came up with Nopalitos. Yeah that’s the ticket. Here’s a Youtube video about Nopalitos. I started out by making some Mexican rice. (Which has plenty of veggies in it) Here are the ingredients for that. See this link for the full recipe. http://www.kamadoguru.com/topic/24634-mexican-rice/ I then made up some flour tortillas. See this link for the full recipe / post. http://www.kamadoguru.com/topic/25953-flour-tortillas/ I then cut up the onions and bell peppers and some zucchini and yellow squash. For the fajitas marinade I cut up 3 limes and squeezed them into a bowl. I added 1/4 cup of OO and 1 tablespoon of chipotle chili powder and 1 teaspoon of cumin and stirred. I then place all these veggies in a gallon zip lock and poured the marinade over them and let them rest for a while. Then I prepped my Nopalitos. My wife wanted to spread then out this way. I smeared on a little oil and then sprinkled on some fajitas seasoning and let them rest a while. I had made up some Pico de Gallo on Sunday. I used that to make up some Guacamole. (A couple of stones left in to keep it from turning brown) I got the kamado going and took out the nopalitos. I put on most of the nopalitos along with a couple of Mexican green onions and yellow peppers. When the nopalitos was close to being done I dumped in my veggie bag with all the marinade into my very hot 12” CI skillet. This is to start the cooking process. I had pulled out as much of the squash out as I could and put it on the grill. I took the nopalitos in and cut it up but forgot to get a pic of it. I now set up my fajitas bar with some black beans, rice, guacamole and Mexican creama. I had got my Fajitas Platter very hot and loaded it up with the pepper and onions, nopalitos and the squash. Here is that photo. Close up of the nopalitos. And here are some nopalitos fajitas tacos plated up. Nopalitos are not meat but very tasty and this was a very delicious meatless meal. Thanks for looking.
  3. What do you do when you’re on vacation and you have a lot of let over Carne Asada and you don’t want to have Carne Asada Tacos every night? You make Fajitas with it. First I cut up the veggies. (1 red, 1 orange and 1 yellow bell pepper, 1 brown onion and 3 Mexican green onions) Throw them into the resorts skillet until they start to wilt. Now I toss some of the Carne Asada strips into a bowl with some Fajitas marinade. Veggies are there. Now throw them into the bowl with the Carne and stir. And return to the skillet to warm the meat. Serve with corn tortillas, sour cream and a cerveza. It was delicious! Thanks for looking.
  4. Today was another good cook. Fajitas are possibly my favorite TexMex food ever. Well as I've stated on many other threads: Any time you wrap meat and veg in a tortilla, you've got a winner!! Mr Grill, of course, was observing every step of the way. Started with a piece of beef flank and a couple of chicken breasts - each in a marinade of tequila, lime juice, cilantro, and fajita seasoning. While that was marinading, I halved and cored some tomatoes and put them and a couple of jalpenos on the grill: Only 5 mins to get a nice char on the skins and then I chopped everything up - added onion, garlic, cilantro, lime, and made a smoky, spicy salsa. Then I heated up the griddle until it was smoking hot and threw on some red pepper and onion. While those were getting nice and brown, Mr. Grill and I enjoyed a cold beer and some blue corn chips and salsa on the patio. The grilled peppers and onions smelled SO good when they were done. Then it was time for the meat! A 3 minute sear on one side, then a flip, and pour on a little of the marinade. Mr. Grill took a few minutes to wander through the garden while the meat was cooking. The chicken was next and took only a few mins per side as well: More to come ....
  5. Fajitas Olive oil Salt
  6. http://youtu.be/2e3sTX-LvtQ Fajitas anyone?
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