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Entries tagged with 'fajitas'

Skillet Supper: Chicken Fajitas with Avocado

One-Pot Wonders Yasmin Fahr Post a comment

The do-it-yourself style of fajitas makes them an easy hosting dish—just serve them right out of the skillet with the accompaniments on the side. I like to top my tortillas with avocado slices (or guacamole), cheese, and a tomato or corn salsa, but the garnish and topping possibilities are endless. More

Skillet Chicken Fajitas with Avocado

Serious Eats Yasmin Fahr 1 comment

Quick and easy skillet chicken fajitas cooked with peppers and onions and served in hot tortillas. More

The Food Lab: How To Make The Best Fajitas

The Food Lab J. Kenji López-Alt 47 comments

I'm not particularly proud of my time time spent working at the kinds of cheesy chain restaurants you'd find next to the Victoria's Secret at the mall or perhaps in Times Square. But aside from making me shun any writer that uses the phrase "X to perfection," it did teach me one valuable lesson: People looooooove meat served on a sizzling platter. Today at The Food Lab, we figure out the best way to make them at home. More

Grilled Skirt Steak Fajitas

Serious Eats J. Kenji López-Alt 12 comments

Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas. More

Knife Skills: How To Trim Skirt Steaks

Knife Skills J. Kenji López-Alt 15 comments

Unless I'm going for a big, juicy, dry-aged ribeye, the skirt steak is my favorite cut for grilling. It's got a loose texture with a distinct grain and big, buttery swaths of fat that run through it, keeping it nice and moist as it cooks. And while it's no longer necessarily dirt cheap at the supermarket, it's also a cut that comes out juicy and flavorful, even when you don't spring for the extra-fatty prime-graded stuff, which can help keep a few bucks in your wallet. At my local supermarket, it runs around half the price-per-pound of a prime ribeye steak—a bargain in my book. As with any inexpensive steak, the key to success starts in knowing how to trim it properly to maximize flavor and tenderness. Here's how to do it. More

Grilling: Mole-Crusted Fajitas

Grilling Joshua Bousel Post a comment

An earthy and spicy mole sauce crust these skirt steak fajitas their distinct character. More

Mole-Crusted Fajitas

Serious Eats Joshua Bousel 3 comments

An earthy and spicy mole crust give these skirt steak fajitas their distinct character. More

Grilled Skirt Steak with Guacamole and Rajas

Serious Eats Nick Kindelsperger 6 comments

Tasting sort of like mini-burritos with all the extraneous ingredients expelled, two of these make for a solid meal. Just remember that the skirt steak needs to be coddled, or it will pay back your carelessness by being tough and chewy. Basically, it needs to be treated like the steak it is. More

Butterflied Tri-Tip Fajitas

Serious Eats Caroline Russock 18 comments

If you're anything like me, chances are you've never stopped to think about the history of fajitas. This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook. More

Grilling: Chicken Fajitas

Serious Eats Joshua Bousel 15 comments

Fajitas are quick, easy, and pack a combination of flavors that are insanely delicious. Trading the usual skirt steak in for chicken, this recipe still delivers on everything that makes fajitas an all-time Cinco de Mayo favorite. More

Dinner Tonight: Quick-Fix Fajitas

Serious Eats Nick Kindelsperger 3 comments

Though four hours would be considered ideal, I managed to dunk this skirt steak for just 40 minutes in a marinade I found on Recipe Gullet, and it still came away with incredible flavor. The dueling citrus flavors of lime... More

Grilled Skirt Steak Fajitas

Serious Eats Joshua Bousel 12 comments

Editor's note: Ladies and gents, make friends with Joshua Bousel. He's a certified grilling geek. And that's a compliment; this guy takes the flame seriously. He'll be dropping by each week with a recipe for you to fire up for... More

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