I would like a recipe for Gucamole and Fajitas?

Answer 1

http://www.elise.com/recipes/archives/000159perfect_guacamole.php


http://www.fajitarecipe.net/

Answer 2

For guac,

2-3 ripe tomatoes - diced
5-6 avocado - diced & mashed
fresh cilantro, finely chopped - to taste
1 onion - minced
sea salt - to taste.
1 lime

Start with the avocado and whip in a little salt - one teaspoon at a time - that is what makes the avocado "pop." Then, mix in the tomato, onion & cilantro. Then add the juice from half of the lime - I use a fork and that gets a few bits of lime into the guac. Then just adjust, to your taste, any of the ingredients. I like my guac chunky, but if you don't, you can blend it in a blender.

Can't give you my (secret) fajita recipe, but I use garlic, limes, Montreal steak seasoning, tequila, and World Harbor fajita marinade as a base - it makes life easier.

Good luck

Answer 3

Guacamole from Rick Bayless' Authentic Mexican cookbook:

1/2 small onion
2 serranos or 1 jalapeño, stemmed seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped
1 clove garlic, peeled and very finely chopped
10 sprigs of cilantro, chopped
3 ripe, medium avocados
about 1/2 teaspoon salt
1/2 lime, juiced

1. In a medium bowl, mix the onion and chiles with the tomato, garlic and coriander.

2. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits and reserve. Scrap the avocado pulp from the skins and add it ti the bowl.

3. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, while making a coarse, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.

4. The guacamole is very attractive in a pottery bowl or a Mexican mortar, sprinkled with chopped onion, cilantro, radish slices and crumbled fresh Mexican cheese.

Answer 4

Guacamole Dip


2 medium avocados, ripe
1 medium tomato, chopped fine
2 tbs. lemon juice
1 tsp. salt
½ cup small onion, minced
1 clove garlic, minced
1 (4 oz.) can chopped mild green chilies, drained
Fresh cilantro leaves (chopped)

Cut avocados in half. Remove seed and discard. Scoop out pulp with spoon into bowl. Crush pulp until smooth. Add chopped tomato, onion, minced garlic, lemon juice, cilantro and chilies. Chill. Serve with tortilla chips.


I don't have a recipe for fajitas, but a restaurant that I go to adds a little bit (just a pinch) of dill to the steak when its cooking - sounds weird, but gives it a really great taste.

Answer 5

I have an awesome guac recipe...

(Makes a bowl like you'd get at a restaurant)

4 avocados
1/4 c. diced tomatoes
1/4 c diced onions
sprinkle of salt
2 TBSP sour cream
fresh cilantro
1/4 c. diced jalapenos


Halve the avocados and scoop out into a bowl.

Add everything else and mix well. If you use the back of a spoon, you will get a really chunky mixture that is still creamy and delish!! Good luck!!

Answer 6

3 avocados (diced)
1 red onion chopped fine
1 jalapeno chopped fine
4 oz sour cream
2 tsp lemon juice (fresh If possible)
1 small tomato diced
2 oz fresh chopped cilantro
S&P to season

A good technique to dicing the avocados is to cut them in half from top to bottom. Remove pit by hacking with chefs knife across the pit then twisting to remove. Then using a butter knife, score the avocado in 1/2 sections then cross hatch it to dice it in the skin. Then use a large spoon to remove the already diced avocado from the skin. Much cleaner and easier. Then just fold all the ingredients together and season. The lemon juice will prevent the avocado from oxidizing and turning brown.

For Fajitas, I recommend you prep these a day in advance so they can marinate overnight. I use Flank or Brisket for the steak and boneless and skinless chicken breast,but if you like to use a more expensive cut like round or sirloin, go ahead.
Marinade:
1 cup worchestire
1 bottle mexican beer (I like dos XX)
1 cup red wine vinegar
3 table spoons crushed garlic
2 chopped jalapenos
1 chopped yellow onion
1 tsp red chile powder.
1 tsp salt
1 tsp pepper
combine all the ingredients in a mixing bowl. Cut steak or chicken into strips about 1 inch wide and 3 inches long. When cutting briskett or Flank steak make sure you cut against the grain for the length. Pour marinade over meat in shallow pan or dish. A Pyrex rectangle shaped baking dish works great or large freezer bags. Add water to insure marinade covers everything. Marinate overnight. When ready to cook, julienne (cut into thinlong strips) bell Peppers and White onions.
I like to use multiple colors for peppers and the white onions are sweet which is a nice contrast to the peppers. If you like it hot mix some Poblanos or serrano peppers in your pepper mix. Grill on a hot cast iron grill top or pan at high heat stiriing every few minutes.

Serve with warm tortillas, the guacamole, grated cheese, green onions, tomatoes, pinot or black beans and anything else that you like.

Answer 7

fajita

Ingredients:
1 1/2 lbs beef skirt steak, cut in strips
3 garlic cloves, chopped
juice of 1 lime
large pinch of mild chili powder, paprika & cumin
1-2 Tbsp extra virgin olive oil
12 flour tortillas
vegetable oil (for frying)
salt & pepper to taste

Directions:
Combine beef with the garlic cloves, the lime juice, chili powder, paprika, cumin and olive oil. Add salt & pepper. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated.
Cut meat into bite size strips and grill in 1Tbsp oil in large skillet over high to medium high heat until browned & cooked through.
Serve with pico de gallo, sour cream, guacamole & cheese.

Chicken Fajitas with Guacamole


The traditional condiments are guacamole, grated cheese, chopped green onions and sour cream.

Don’t forget the hot refried beans on the side.

Awesome!

Ingredients:


3 Tbl white wine

6 Tbl butter

1 Tbl soy sauce

4 cloves garlic, minced

1 tsp black pepper, freshly ground

2 lb chicken breasts or thighs
(Note: leaving the skin on produces a juicer chicken strip)

Red onions, sliced in strips

green bell pepper, cut into strips

20 flour tortillas, warmed

Guacamole

Pico de Gallo

Sour cream, optional

Directions:


Prepare an indirect heat fire in a charcoal grill and oil the grill rack.

In a small frying pan over medium heat, warm the wine for 1 to 2 minutes to burn off the alcohol. Add the butter and, once it melts, stir in the soy sauce, garlic and pepper. Cook for about 1 minute, and then remove from the heat.

Dip the chicken pieces into the wine sauce, turning to coat. Palace the chicken on the grill rack and grill, turning once, until cooked through out when cut into with a knife, 4 to 5 minutes on each side.

Transfer the chicken to a cutting board bone and skin chicken if desired and cut into finger-length strips.

Serve the chicken strips on a warmed platter. Place the tortillas in a basket and the guacamole, sour cream and Pico de Gallo into bowls. Let guests assemble their own fajita-filled tortillas, adding the condiments as desired.


Serves 6 to 8.

Answer 8

Don Joses’s Beef, Shrimp, or Chicken Fajitas

Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper

4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 ½ lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated

Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.



Guacamole

3 avocados, mashed
1/2 onion chopped
1/2 tomatoe chopped
lemon juice
dash garlic salt
dash tabasco
1/4 package taco seasoning mix

Mix together and let sit for at least an hour.

Answer 9

Chicken Fajitas: 4 skinless boneless chicken breast halves
5 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper

8 6-inch diameter flour tortillas

1 large red onion, sliced
1 large red bell pepper, cut into 3/4-inch-wide strips
1 large yellow or green bell pepper, cut into 3/4-inch-wide strips

Sour Cream
Preparation

Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.

Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about
4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.

Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.

Answer 10

Guacamole is simply avocado, chopped tomato, onion, salt, pepper, a dash cumin and lemon. that is all.

The secret to fajitas is to soak them overnight in either italian dressing, beer or a coke to soften the meat.

Answer 11

gucamole is mushed avocados and herbs xx