We’re making fajitas tonight! Jordan’s joining us! The meat and onions are in their marinade awaiting further attentions. Oh yes.
Oh these turned out really well! Chicken fajitas! Grateful.
- 4 large vidalia onions
- 3/4 cup soy sauce
- 3/4 cup beef broth
Slice the onion in thickish rings-and then we prefer in half. Pour soy sauce and beef broth over them and let them marinate for 4 hours. Cook them over low to medium heat on the stove about 5-10 mins, lightly softened
- 2 pounds flank or skirt steak (Skirt Steak, Fajita Meat, Inside Skirt Steak, Outside Skirt Steak, Philadelphia Steak, Hanger Steak, Hanging Tenderloin, Butcher’s Steak, Hanging Tender).
- Alternatively, use 2 pounds of chicken breast or thighs
Marinade (for the meat of choice):
- 4 garlic cloves, minced
- 1 jalapeño chili pepper, seeded and minced
- 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
- 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
Marinate for 4 hours. Then grill, broil or sear quickly, 5 minutes each side or so. Recipe from http://simplyrecipes.com/recipes/carne_asada/.
Ninfa’s Green Sauce, amended by Nicole:
- 2 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
- 2 tomatillos, cleaned and chopped
- 1 jalapenos, stemmed, seeded and coarsely chopped
- 3 small garlic cloves
- 2 medium-sized ripe avocados, peeled, pitted and sliced
- 4 sprigs cilantro
- 1 tsp. of salt
- 1 1/2 cups of sour cream
Combine the chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid) (due to the fact I reduced the recipe the bringing to a boil process happens best if the ingredients are softened at a lower heat until theres more liquid in the pan), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Original makes 4 to 5 cups. My edits do not yield 4-5 cups, maybe 2-3 cups now. Original Recipe from http://homesicktexan.blogspot.com/2007/01/salsa-salvation-ninfas-green-sauce.html.
Big thanks to Rachel, @belletexanne, for the initial recipe.