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Ancho Chili Chicken & Steak Fajitas

This is a great weekday quick cook, especially if you prep your ingredients the night before or even in the morning. I modified the original steak-only recipe by doubling the ancho chili marinade and adding chicken to the mix. These Chicken & Steak Fajitas make great leftovers and take-away lunches. Serve it with black bean salsa, sour cream, green onions, cilantro and lime wedges.

Ancho Chili Chicken & Steak Fajitas

Ingredients

4 c water 
6 ancho chilies (Anchos are dried poblano chilies. I found them in the produce section and used the entire 2 oz. package, which was 4-5 chilies)
12-16 garlic cloves (one bulb would probably do)
1 lb. beef flank steak, trimmed of fat
1 lb. boneless, skinless chicken
4-6 large Anaheim chilies, sliced crosswise
3 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
2 red onions, sliced
2 tablespoons ground cumin
Salt and freshly ground pepper, to taste
12 fat-free flour tortillas, each 6 inches in diameter, heated

Directions

In a saucepan over high heat, bring the water to a boil. (To curb the heat, I peeled open the chilies and removed the seeds, stems, ribs before placing in the hot water.) Remove from the heat and add the ancho chilies. Cover and let stand off the heat until the chilies are soft, about 15 minutes. Using tongs, remove the chilies from the water; reserve the water. When cool enough to handle, slit the chilies lengthwise and seed them. Discard the stems and seeds. Place the ancho chilies, garlic and 6 tablespoons of the cooking water in a blender and process until smooth. Set the puree aside. Place the flank steak and chicken in a shallow nonaluminum bowl. Add 2/3 cup of the ancho puree and turn the meat to coat both sides. Cover the bowl and refrigerate for at least 6 hours or up to overnight. Reserve the remaining puree in a separate covered bowl in the refrigerator.

Heat a large nonstick fry pan over medium heat. Coat with nonstick cooking spray. Add the Anaheim chilies, bell peppers, red onion, cumin, salt and pepper and sauté until the vegetables are tender, about 25 minutes. Remove from the heat and keep warm.

Meanwhile, heat another nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Season the steak with salt and add to the pan. Cook until the meat is well browned on one side, about 5 minutes. Turn and continue to cook until well browned on the other side and medium-rare at the center, about 4 minutes more. Repeat the same process for the chicken. Transfer the meat to a cutting board and let rest for several minutes.

Thinly slice the meat across the grain and place in a bowl. Add 3 tablespoons of the ancho puree and mix well. Transfer the vegetables and the steak to a warmed platter, arranging them separately. Serve with the hot tortillas and the condiments in small bowls for guests to help themselves. Serve it with black bean salsa, sour cream, green onions, cilantro and lime wedges.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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