Steak Fajitas

Pin It I love the sizzle of fajitas cooking.  I also love how fast you can whip up an entire dinner when making them.  I marinated my steak for a few hours before cooking to help tenderize it and it worked wonders on my cheap cut of steak.  These were bursting with flavor from the marinated steak and the fresh veggies.

Steak Fajitas
1 lb thin cut steak
1/2 cup lime juice
2 Tbsp vegetable oil
1 Tbsp minced garlic (about 2 cloves)
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp dried oregano

2 bell peppers, cut into strips
1 large white onion, sliced

flour tortillas

Optional toppings:
sour cream
shredded cheese
guacamole
fresh cilantro leaves

1. Place steak, lime juice, oil and spices in a gallon size zip top bag, squeeze it a bit to mix everything together, and place in the fridge for at least 1 hour before cooking.
2. Remove steak from bag and pat dry with a paper towel.  Cook steak in a skillet over medium high heat about 3 minutes on each side or until deisred doneness. 
3. Remove steak from skillet and set aside.  In same skillet saute peppers and onions until starting to get tender and browned.
4. Slice steak into thin strips against the grain and return to the skillet.  Toss with peppers and onions.
5. Serve in warm flour tortillas with toppings of your choice.

Chicken Tortilla Soup

Pin It With all of the Thanksgiving gatherings this past week I am sick of eating turkey, mashed potatoes, stuffing and gravy.  My tastebuds need a wake up with some new flavors.  That's why I decided to make some chicken tortilla soup.  This makes a large pot full of soup so invite a crowd over or be prepared for delicious leftovers for days to come.

Chicken Tortilla Soup
1 red onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1/2 tsp cumin
1 28 oz can crushed tomatoes
1 can chicken broth
1 c water
1 can corn, drained
1 can white hominy, drained
1 can black beans, rinsed and drained
1 can fire roasted tomatoes
juice of 1 lime
3 T green chiles, more or less to taste
2 boneless skinless chicken breasts, cooked and shredded
4 corn tortillas, cut into strips
sour cream
shredded cheddar
cilantro, chopped

1. In a large soup ot saute onions and garlic in olive oil until soft.  Stir in chili powder, cumin, crushed tomatoes, broth and water.  Bring to a boil.
2. Add corn, beans, tomatoes, hominy, green chiles, chicken and lime juice.  Bring to a boil and simmer for at least 20 minutes or up to an hour.
3. Just before serving, stir in the tortilla strips.  Serve with sour cream, chopped cilantro and shredded cheese.