Fajitas

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I followed this recipe to the letter and it was fabulous!! Party fajitas - just make this and there will be no complaints - not too hot either, just right put out the Cholula for your hard cores. Guacamole recipe is also the complete bomb!

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I decided to finally try fajitas at home and I've always had great results from all of Tyler's recipes. This one is no exception! Perfectly balanced in flavor and tenderness. I did substitute the bell peppers (both red and green w/ pablano peppers, since we enjoy the extra heat and it was wonderful. Instead of store bought salsa, I used Tyler's recipe for salsa from his Mexican Pot Roast Taco show, it was the crowning touch. Thanks Tyler for another perfect "go to" recipe.

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This recipe has a great infusion of citrus with the lime in the guacamole and the orange in the mojo. I wish I had used a better quality steak other than skirt steak which was a little tough. I topped with reduced fat sour cream.

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yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum!!!!

I used both boneless skinless chicken breasts and skirt steak. Each turned out to be AMAZING. The balance of flavors was nice....the smokiness of the chipotle chiles cut through the more acidic brighter favors nicely.

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I made this dish using a flat iron steak and was blown away by the flavor. I'll never make fajitas any other way.

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I am such a huge fan of fajitas and I am so happy I found this recipe. After reading the reviews I was a little nervous about using all three chiles so I used 1 and a half. Also I dont have a juicer so I squeezed the juices out of the orange and limes by hand. I only used a pound and a half of beef and then I used another pound of chicken and split up the marinade a refrigerated them both overnight. Both meats were in the marinate for at least 24 hours and they turned out fantastic. I think next time I will try to add the three chiles. I grilled the meat on a propane grill so it took a little longer to cook the meat to my liking but it was well worth the change! I even sauteed the peppers and onions with a little olive oil and coated with some of the remailing beef marinade. The vegies were SO good! This recipe will stay in my dinner rotation :

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I followed the recipe exactly and found it to have way too much of a citrus flavor for my liking. I used Flank steak and let it marinate for about 3 hours or so and cooked it on the grill. The meat turned out very tender but I couldn't get past the excessive citrus flavoring. It overpowered everything else. Nobody thought it was awful but, nobody thought is was great either. My search will continue for a good Fajitas recipe. If I could only get the recipe from my favorite Mexican restaurant, life would be GREAT.

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These are excellent. I am not sure why someone would think they were too bland. Three chipotle peppers was perfect for a little kick. If you like your food fiery hot - add more - but it was perfect for us.

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If you have been looking for a restaurant quality fajitas recipe...You just found it! Made these last night and they were AMAZING! I used chicken and skirt steak. I only marinaded them for 3 hrs and could not believe how great they were! The flavors just BURST! Gaucomole was easy and delicious! I never thought I could make fajitias so good! Stop your searching now and start cooking! Thanks Tyler!

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Just finished this for dinner and it truly was amazing! I used flank steak and actually made the marinade late on Saturday and put meat and marinade in a plastic bag until tonight (Monday. I was nervous marinating the steak so long the flavors would be overpowering, but what we got was the most mouthwatering tender meat you can imagine. My husband grilled the meat perfectly medium rare while I cooked 1 green and 1 yellow pepper with onion on the stove. Served with mexican rice and beans and of course all the toppings. Thanks, Tyler, for a wonderful recipe. Very satisfying!