- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fajitas al Guajillo Recipe (With Pics)
Posted on 2/9/16 at 9:15 am
Posted on 2/9/16 at 9:15 am
Below is a recipe that I've created. It's loosely based on a dish at an Austin Mexican restaurant, Polvos, which serves interior Mexican cuisine. I grabbed the marinade recipe from Pioneer Woman's green chile chicken recipe, and added a few more spices. Don't get turned off by the raisin's...trust me, they are part of the wow factor, along with the nuts. Also, I used chicken in the pictures, but beef is equally as good, if not better.
I'm posting some pictures of the process. You will notice that I left out the al guajillo peppers and red bell pepper. This was not on purpose. I just forgot to buy them at the store. You'd think I would remember the al guajillo peppers...it's in the name of the dish! Anyway, I hope you enjoy it!
Marinade
3/4 cup olive oil
4 tablespoons lime juice (2 limes)
1.5 teaspoon ground cumin
1.5 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 canned chipotle peppers in adobo sauce (4 tablespoons), or more to taste if desired.
3 cloves garlic
1 to 1.5 lb chicken breast or beef (skirt steak, sirloin, or whatever you wish)
½ cup golden raisins
¼ cup pecans
¼ cup peanuts
1 sweet onion chopped to preferable size
1 red bell pepper chopped to preferable size
5 Dried Al Guajillo peppers, sliced across the width
Mexican shredded cheese to top
Below are a couple pics of the chipotle peppers and raisins that I use:
Look for the al guajillo peppers where all the dried peppers are at the grocery store:
Put marinade ingredients into a food processor or blender and blend thoroughly.
Cut meat into fajita size slices
Put meat in a ziplock and pour ¾ cup marinade (reserve ¼ cup for later) over it. Close ziplock and make sure marinade is distributed well. Put bag in fridge.
Allow meat to marinate at least an hour, preferably overnight.
When ready to cook, start heating cast iron skillet to high heat (do not add oil since marinade has plenty).
Put raisins, pecans, peanuts, chopped onion and slide peppers into a bowl. Pour the reserved ¼ cup marinade into the bowl and mix well. Set this aside for now.
Remove meat from bag and try to drain off any excess liquid, if possible. Once skillet is very hot, add enough meat to cover the bottom of the skillet only. Do not over-crowd the skillet.
Allow meat to cook so that it’s seared, then flip it over (I use tongs) to sear the other side. If you've cooked jambalaya (using jambalaya calculator recipe), then just cook the meat the same way.
If you have more meat to cook, remove what’s in the skillet after both sides are seared and set it aside, then cook the rest of the meat.
Once all the meat is cooked and set aside, add raisins, pecans, peanuts, peppers, and chopped onion. You don't have to strain any excess marinade if you don't want to. I usually just dump it all in the skillet. Cook until onions are translucent and the raisins and nuts are slightly charred.
After all the veggies, nuts, peppers, and raisins are cooked, add meat back and cook for a couple minutes to make sure the meat is hot when serving.
Mix well and serve on tortillas with cheese, salsa, or other toppings.
I'm posting some pictures of the process. You will notice that I left out the al guajillo peppers and red bell pepper. This was not on purpose. I just forgot to buy them at the store. You'd think I would remember the al guajillo peppers...it's in the name of the dish! Anyway, I hope you enjoy it!
Marinade
3/4 cup olive oil
4 tablespoons lime juice (2 limes)
1.5 teaspoon ground cumin
1.5 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 canned chipotle peppers in adobo sauce (4 tablespoons), or more to taste if desired.
3 cloves garlic
1 to 1.5 lb chicken breast or beef (skirt steak, sirloin, or whatever you wish)
½ cup golden raisins
¼ cup pecans
¼ cup peanuts
1 sweet onion chopped to preferable size
1 red bell pepper chopped to preferable size
5 Dried Al Guajillo peppers, sliced across the width
Mexican shredded cheese to top
Below are a couple pics of the chipotle peppers and raisins that I use:
Look for the al guajillo peppers where all the dried peppers are at the grocery store:
Put marinade ingredients into a food processor or blender and blend thoroughly.
Cut meat into fajita size slices
Put meat in a ziplock and pour ¾ cup marinade (reserve ¼ cup for later) over it. Close ziplock and make sure marinade is distributed well. Put bag in fridge.
Allow meat to marinate at least an hour, preferably overnight.
When ready to cook, start heating cast iron skillet to high heat (do not add oil since marinade has plenty).
Put raisins, pecans, peanuts, chopped onion and slide peppers into a bowl. Pour the reserved ¼ cup marinade into the bowl and mix well. Set this aside for now.
Remove meat from bag and try to drain off any excess liquid, if possible. Once skillet is very hot, add enough meat to cover the bottom of the skillet only. Do not over-crowd the skillet.
Allow meat to cook so that it’s seared, then flip it over (I use tongs) to sear the other side. If you've cooked jambalaya (using jambalaya calculator recipe), then just cook the meat the same way.
If you have more meat to cook, remove what’s in the skillet after both sides are seared and set it aside, then cook the rest of the meat.
Once all the meat is cooked and set aside, add raisins, pecans, peanuts, peppers, and chopped onion. You don't have to strain any excess marinade if you don't want to. I usually just dump it all in the skillet. Cook until onions are translucent and the raisins and nuts are slightly charred.
After all the veggies, nuts, peppers, and raisins are cooked, add meat back and cook for a couple minutes to make sure the meat is hot when serving.
Mix well and serve on tortillas with cheese, salsa, or other toppings.
This post was edited on 2/9/16 at 11:41 am
Posted on 2/9/16 at 10:52 am to SUB
Looks good. I love tacos and all the varieties that go along with it. I bet that recipe would be great with some skirt steak
Posted on 2/9/16 at 11:03 am to Jones
quote:
I bet that recipe would be great with some skirt steak
It is. I prefer that over chicken, but the wife only bought chicken this time.
Posted on 2/9/16 at 11:05 am to SUB
That looks very good. Thanks for sharing.
Posted on 2/10/16 at 9:00 am to common sense
Your welcome. I like it better than traditional tex-mex fajitas.
Posted on 2/10/16 at 9:57 am to SUB
Looks great! Thanks for sharing!
Posted on 2/10/16 at 10:03 am to SUB
Made last night b/c of this thread. Was great and thanks for sharing.
Popular
Back to top
Follow TigerDroppings for LSU Football News