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Beef Fajitas Recipe

Beef Fajitas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 11-20 of 43

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  • on April 01, 2009

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    I used water instead of tequila because I am pregnant and I wasn't sure it would all cook out when marinated. I marinated flank steak for almost 24 hours and chick breast for about 12 hours. They were both delicious, but the chicken could have gone a little longer. I was initially worried that the lime juice would make the chicken mushy which is why I put it in later. The flank steak was a bit chewy, so I am trying the recipe again with chicken breast (my husband loved it and pot roast meat which I will cook in the crock pot and then shred. The flavors this uses are just amazing! I used red, yellow, green, and poblano peppers, and red and sweet yellow onions sauted with some of the same spices (salt, pepper, cumin, coriander and I could just eat a big bowl of the sauted veg. I also used the leftover meat and veg the next day to make quesodillas on the griddle, and they were amazing too! Oh, PS, I was worried about this being too spicy, but I thought it was perfect. My hubby likes things spicier than I do, so I chopped up some canned chipotles in adobo and sprinkled it on his and he loved it. My mom and my grandma agreed with me that the spice was perfect the way it was and forwent the chipotles. I think this marinade would be amazing on ANY MEAT: Shrimp, chicken, turkey, any beef, maybe even lamb or even fish like salmon.

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  • on May 04, 2008

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    My guests and myself really enjoyed this receipt - my husband not so much. I love garlic but I would probably use a little less next time. I tossed in some chicken breasts along with the flank steak to marinate which worked out equally well. Infact, this marinate would be good for lots of things.

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  • on March 06, 2008

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    Was ready to go and the grill did not work. Cooked them in a pan and they were delicious. Had friends over and they all loved them.

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  • on October 16, 2007

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    not the kind of flavor i was expecting. i prefer sweating the garlic, instead of adding it to the bell peppers at the end. i picked the garlic out because it was too strong when raw.

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  • on September 22, 2007

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    I have used several different recipes for fajita marinade, most were good, but this one is exceptional!! Very well balanced and complex flavor created with the unique blend of spices and herbs. I substituted fresh oregano for the dry reccommended and substituted beef broth for the tequila (since I fixed it at the fire station. Everyone just loved it and it's the best I've ever made.

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  • on June 23, 2007

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    These fajitas are better than any that I have ever had in any Houston restaurant. Instead of using bell peppers, I roasted a poblano pepper. It was scrumptious. My husband does not usually have much to do with the onions on restaurant fajitas and he loved these. Emeril wins again!

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  • on May 08, 2007

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    Was an easy and great way to feed a bunch of people.

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  • on April 15, 2007

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    Made them and they didn't taste authentic. However my guest said they were really good...they could be lying :

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  • on March 25, 2007

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    This recipe rocks!

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  • on March 24, 2007

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    Flavor was amazing and the recipe couldn't have been simplier

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