Anyone know the beef or chicken "Taco Cabana" recipe for fajitas?

Answer 1

Bubba's Fajitas

Ingredients

(4 servings)

1 lb Beef skirt steak
1 cl Garlic, chopped
1 ts Cumin
1 tb Chopped fresh cilantro
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 ts Liquid Smoke
1 md Yellow onion, sliced in
Rings
Juice from 1 large lime
Pepper to taste.
Green and yellow peppers
Guacamole
Refried beans
Mexican rice
Warm flour tortillas


Instructions

Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans.
Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together.


Chicken Fajitas

Ingredients

(8 servings)

1/4 c Lime juice
1 ea Jalapeno pepper, minced
1 1/4 lb Chicken breasts
16 ea Flour tortillas
1 x -------pico de gallo--------
2 ea Garlic cloves, minced
1/2 ts Salt
2 ts Dijon mustard
4 ea Garlic cloves, minced
1/4 c Olive oil
16 ea Pieces romaine lettuce
4 ea Jalapenos, minced
1 ea Onion, coarsely chopped
1/4 c Chopped fresh cilantro


Instructions

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.

Answer 2

Taco Cabana Fajitas

Answer 3

Taco Cabana Recipes

Answer 4

Chicken. I've gone off beef since the whole "mad cow" thing. I don't want to eat something and then up with some undead virus destroying my brain. Of course, chicken isn't much better, but it's the lesser threat of the two. I used to think fish tacos were wierd, but not anymore. I figure, if McDonalds will put something like the "Filet O' Fish" in a bun, we can toss some sole into a tortilla. Remember, folks: If it can go in a bun, it can go in a tortilla! That's the rule.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

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Oh man. If we're talking about dinner, I guess it depends on what I had for lunch. I like to vary what I eat, so I'll usually try to have a different meat each meal if possible. Of course, a combo plate is always a wonderful option, especially for leftovers. Edit: A restaurant in my city used to make buffalo fajitas. Those things were the best.