Best 5 Ninfas Fajitas Recipes

NINFA'S ORIGINAL FAJITAS

Steps:

• Combine lime and orange zest with ¼ cup water. The lime juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish.
• Remove any membrane or silver skin from the meat.
• Place the skirts in the marinade and make sure they are fully coated.
• Cover the dish and let rest for two hours.
• Grill the fajitas on the grill or charcoal grill. Preferably, use apple and pecan wood instead of charcoal. The wood gives the skirt steak an unbelievable flavor that Ninfa's is known for.
• Grill for 5 to 7 minutes on each side until done to taste. All the time brushing marinade on the meat.

COPYCAT NINFA'S SHOWCASE FAJITAS

Steps:

• Grate the orange and lemon zests. Combine the zest with the water, the pineapple juice, lemon juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish. Using a sharp knife, remove any membrane or silver skin from the meat. If the meat is thicker than 3/4" thick at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly. Place the skirt steak in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours. Light a charcoal grill or gas grill. Grill the fajitas over high heat for 5 to 7 minutes on each side, until done. Remove the meat from the grill. Cut the meat crosswise into finger length strips and place on a platter. Serve with tortillas and an array of your favorite condiments. Terry's Notes: This is the recipe Mama Ninfa gave out to the many publications that asked for her fajita recipe in the late 1980s. It taste great, but it's a lot more complicated than the recipe they actually use at the restaurant. The fruit and fruit juices were probably an embellishment added for home cooks.

NINFA'S FAJITAS

Steps:

• 1. Grate the orange and lemon zests. Combine the zest with the water, the pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles, in a large baking dish
• 2. Using a sharp knife, remove any membrane or silver skin from the meat. In most supermarkets, this membrane will already have been removed. If the meat is thicker than 3/4″ thick at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly. Place the skirt steak in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours if inside skirt steak... or, 1 hour if outside skirt steaks.
• 3. On a charcoal or gas grill, grill the meat for 5-7 minutes on each side, or until done. Cut crosswise in one-half-inch strips and serve with grilled onions, jalapenos and server hot and steaming. The Laurenzo family also serves the fajitas on a table grill to keep them hot. Part if the evolution of the recipe that the family has made over the decades also includes a ramekin of drawn garlic/lemon butter to dunk the strips in when served.

SWANNY'S KILLER FAJITAS

Steps:

• Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
• Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
• Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
• Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
• Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
• Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
• Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
• Top with any other desired toppings; repeat with remaining tortillas and ingredients.

CHICKEN FAJITAS LIKE MAMA NINFAS

Steps:

• Prepare the grill (indoor or out) or the broiler.
• Pound the chicken breasts to 3/4 inch thickness, and set aside.
• Heat a heavy skillet over high heat for 3- 4 minutes.
• Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
• Reduce heat to medium.
• Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
• Add butter and stir until just melted.
• Remove skillet from heat.
• Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
• Place breasts 3- 4" from heat source, or on in-door grill.
• Cook a few minutes until done to your taste.
• Remove from the heat and let it sit for about 5 minutes.
• Slice the breasts into slim finger length strips.
• To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
• Let everyone help themselves.
• For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
• Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
• Add soy sauce and chiles; stir.
• Place onions in a medium bowl and pour the marinade over them.
• Cover the bowl and refrigerate it for several hours or overnight.
• Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
• They'll keep at least 10 days.