Make tender, juicy steak fajitas with this guided recipe from Multo™ by CookingPal®. It is a quick throw-together meal and you can make the tortillas, mix the marinade, and cook the steak using just one machine! These steak fajitas are a classic Tex-Mex dish full of peppery and sweet flavors that are typically found in this type of cuisine. Bring Tex-Mex to your home cooking repertoire with this easy-to-follow recipe.
A cilantro and lime juice marinade infuses the steak with tons of flavor in this classic fajita recipe.
9 OZ / 260 G yellow onion, divided
7 EA garlic cloves, divided
1 OZ / 30 G cilantro leaves and stems
2 OZ / 60 ML fresh lime juice
2 TBSP soy sauce
2 TSP ground cumin
2.5 TSP fine sea salt, divided
1 TSP black pepper
16 OZ / 455 G skirt or flank steak
9 OZ / 250 G all-purpose flour
2 OZ / 50 G lard or shortening
1 TSP baking powder
4 OZ / 120 ML hot water
4 TBSP preferred vegetable oil, divided
7 OZ / 200 G red bell pepper
7 OZ / 200 G green bell pepper
1 TSP dried oregano
Optional: shredded Cheddar cheese
sour cream or Mexican crema
Cut onion into quarters, then peel and cut out the root end. Peel the garlic cloves. Add 4 oz onion, 5 of the garlic cloves, cilantro, lime juice, soy sauce, cumin, 1 teaspoon salt, and pepper to the mixing bowl. Blend for 8 seconds / speed 10.
Scrape marinade into a gallon-sized zip-top bag set inside a medium bowl.
Add steak, turn to coat with marinade, seal the bag, and refrigerate at least 4 hours and up to overnight. Wash and dry mixing bowl.
For the tortillas, add flour, lard or shortening, 1 teaspoon salt, and baking powder to the mixing bowl. Mix for 10 seconds / speed 7. Use spatula to scrape down the sides of the bowl.
Add hot water to mixing bowl and mix for 10 seconds / speed 7. Knead for 1 minute / speed 3. Transfer dough to a large bowl, cover with plastic wrap, and let rest for 30 minutes.
Preheat oven to 80°C (175°F). Divide dough into 8 equal-sized pieces. Roll each piece into a ball, then use a rolling pin to roll each dough ball into a thin 15-18cm (6-7") round.
Heat a large cast-iron or non-stick skillet over medium heat until hot. Cook one tortilla at a time until brown spots appear on both sides, about 30 seconds per side. Stack tortillas and keep warm in oven while preparing the filling.
Remove steak from marinade, allowing excess to drip off. Pat dry with paper towels, then thinly slice against the grain. Add sliced steak and 2 tablespoons oil to mixing bowl.
Remove the measuring cup, cook for 10 minutes / 250°F|120°C / speed 1. Transfer steak to a medium bowl and cover to keep warm. Discard meat juices, and rinse and dry mixing bowl.
Add remaining 2 garlic cloves to mixing bowl along with remaining 2 tablespoons oil. Chop for 5 seconds / speed 7. Sauté for 2 minutes / 250°F|120°C / speed 1.
Deseed and thinly slice the red and green bell peppers. Cut the remaining onion in half, peel, and thinly slice.
Add red and green bell pepper, onion, oregano, and remaining 1/2 teaspoon salt to mixing bowl. Cook for 12 minutes / 250°F|120°C / speed 1. Transfer to bowl with steak and toss to combine.
Serve filling with warm tortillas, cheese, and sour cream or crema.
Enjoy your meal!
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