Ole! Margarita Fajitas

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2-2 lbs whole flank steaks or 1 1/2-2 lbs boneless whole chicken breasts (for barbecuing or grilling) or 1 1/2-2 lbs flank steaks or 1 1/2-2 lbs boneless chicken breasts (cut into thin 2-3 inch strips for pan-frying)
• 1 cup premium margarita mix (jose cuervo premium)
• 1/3 cup premium tequila (jose cuevo 1800 or gold)
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons cointreau liqueur (or fresh orange juice) or 2 tablespoons grand marnier (or fresh orange juice)
• 1 ounce fresh cilantro
• 2 1/4 teaspoons margarita salt (kosher salt)
• 2 teaspoons ground cumin
• 1/3 cup canola oil (recommended for a clean flavor)
• 2 garlic cloves
• 1 large whole pickled jalapeno pepper (stem removed)
• 1 teaspoon ground coriander (or 1 1/4 teaspoon whole)
• 1 teaspoon ground black pepper
• 1/4 teaspoon freshly grated lime peel
• 1 light brush canola oil
• 1 light squeeze fresh lime juice
• 1 light sprinkle margarita salt (kosher salt)
• 1 light brush canola oil
• 1 squeeze fresh lime juice
• 1 light sprinkle margarita salt (kosher salt)
• 2 tablespoons canola oil (to iron skillet or wok for pan-frying)
• 1/4 teaspoon liquid smoke (optional, to skillet oil for smoky flavor)
• 2 julienned onions
• 2 -3 julienned green bell peppers or 2 -3 tri-color bell peppers
• 2 julienned seeded fresh jalapeno peppers
• 1 tablespoon chopped cilantro
• 1 clove pressed garlic
• 1/2 teaspoon margarita salt (kosher salt)
• 1 tablespoon canola oil, for sauteeing
• 8 -16 warmed grilled flour tortillas
• salsa
• shredded monterey jack cheese
• shredded lettuce
• sour cream
• guacamole
• pico de gallo
• fresh lime wedge

Recipe

• 1 select 1 1/2 - 2 lbs beef or chicken; if you are not barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; if you are barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing ole! fresh salsa verde get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
• 2 puree all marinade ingredients in a blender or food processer: 1 cup jose cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons cointreau or grand marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; reserve 4 tablespoons of marinade and pour into small airtight plastic container with lid; add 1 tablespoon cornstarch; replace lid; shake very well and keep in refrigerator until ready to use.
• 3 pour remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; refrigerate and marinate at least 4 hours, or 24 hours, for best results.
• 4 grate monterey jack cheese and refrigerate; prep all veggies needed for fajitas including limes for serving.
• 5 warm desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; place on large sheet of aluminum foil; repeat with remaining tortillas, stacking; seal foil over tortillas and place in a warm oven until serving time.
• 6 saute one clove pressed garlic, two julienned onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; remove from heat; remove vegetables and set aside; wipe skillet or wok if necessary.
• 7 prep both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; prep meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; add two tablespoons canola oil to skillet or wok; add 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
• 8 grill or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); cook meat just until no longer pink (do not overcook! it will get one more heating when combined with fajita veggies); remove from heat and set aside on a cutting board to cool slightly; cut whole steak or chicken breasts into thin 2-3 inch strips.
• 9 add sauteed vegetables; toss with cooked meat and combine well; add reserved marinade; return to saucepan over medium heat: stir constantly until mixture glazes slightly.
• 10 place fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); place warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as fresh fire-roasted tomatillo salsa with cilantro and lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); snap your fingers and shout, "ole"!