When I was younger, on the rare occasions that my mother didn't want to make dinner, we would go out to one of three restaurants: Bennigan's, Macaroni Grill, or Chili's. Chili's was a favorite of mine because someone at the table would always order fajitas and I always looked forward to the sizzling pan of meat and peppers being brought out and presented to the table. That sound will forever be one of my favorites.
Accompanying the fajitas was a little round tortilla warmer that always contained just three tortillas. We, as a family, always found it mind boggling that the pan had enough meat for probably five or six fajitas and my mom said it was because they were being cheap. So, as soon as the food was brought over, she'd immediately ask for more tortillas. Making fajitas at home means that we overcompensate by making a ton of each ingredient so that we won't run out of anything which is why I think dining in is the best.
At first I thought it was weird that I hadn't shared any fajita recipes on my blog yet, but then I realized that we don't really eat them all that often. We eat skirt steak with rice & beans and tortillas all the time but I always call that a taco or a weird burrito. I don't know what the official definition is, but I call it a fajita whenever the meat has a chili pepper seasoning and there are fried onions and peppers alongside the meat.
Oh, and by the way, I know Valentine's Day is this weekend and I think that if a guy gave me some sizzling meat (pun intended?) I would find it super romantic. What I'm trying to say is that you should make carne asada fajitas to celebrate with your honey or for Galentine's Day or just because you want to and not because you buy into this Hallmark holiday.
2 lbs. flap meat or skirt steak
1 teaspoon lime zest
1 teaspoon clementine zest
2 tablespoons lime juice
¼ cup clementine juice
2 cloves garlic, minced
2 tablespoons chopped cilantro
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons ancho chili powder
2 teaspoons chipotle chili flakes
1 teaspoon Worcestershire
¼ cup olive oil
1½ to 2 dozen tortillas (flour or corn)
½ red onion, sliced
½ sweet onion, sliced
1 bell peppers, sliced
pico de gallo
To make the marinade, combine the lime zest, clementine zest, lime juice, clementine juice, garlic, salt, pepper, chili powder, coriander, cumin, cayenne pepper, ancho chili flakes, Worcestershire, chopped cilantro, and olive oil.
pico de gallo ahead of time and whipped up a fresh batch of guacamole to accompany the meal. Other delicious additions you could serve: black beans & rice, shredded cheese, sour cream, chopped cilantro, lime wedges, diced tomatoes, diced onion,
I love these so much. The marinade tenderizes the meat and adds tremendous flavor. The acid from the limes, the sweetness from the clementines, the brightness from the citrus zest, the fragrant spices, the spicy spices, and the savoriness of the Worcestershire combine beautifully and make this a thousand times better than any restaurant fajita (sorry, Chili's).