Best 3 Tyler Florences Ultimate Fajitas With Rachael Rays Guacamole Recipes

Steak fajitas filled with tender and savory grilled strips of beef, bell peppers, and onions are a Tex-Mex classic. The secret to a superb fajita lies in the marinade used for the meat and vegetables. You can use either flank steak or skirt steak for this recipe, and don't be shy with the spices. The fajita seasoning mixture includes chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Once the meat and vegetables have been marinated, they are grilled until tender and slightly charred. Serve them sizzling hot on a platter with your favorite toppings, such as guacamole, sour cream, salsa, and shredded cheese.

Here are our top 3 tried and tested recipes!

FAJITAS

Fajitas image

Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.

Provided by Tyler Florence

Categories main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Steps:

For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE

Tyler Florence's Ultimate Fajitas With Rachael Ray's Guacamole image

The Fajitas have an authentic Mexican flavor, and are so delicious paired with this guacamole and other toppings of your choice.My family and friends LOVE these. Hope you will too!

Provided by Kt071501

Categories Steak

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 orange, juice of
2 limes, juice of
4 tablespoons olive oil
2 -3 garlic cloves, roughly chopped
3 chipotle chiles in adobo
1 teaspoon ground cumin
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon salt
2 1/4 lbs skirt steaks or 2 1/4 lbs flank steaks, fat trimmed
2 small ripe Hass avocadoes
1 lemon, juice of
1 jalapeno, seeded and finely chopped
1/4 red onions or 1/4 yellow onion, finely chopped
1 garlic clove, minced
salt
2 green bell peppers, thinly sliced
2 large onions, thinly sliced
lime juice
olive oil
12 flour tortillas, warmed
Mexican blend cheese (optional)
sour cream (optional)
tomatoes, diced (optional)

Steps:

Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
Then slice steak against the grain on a diagonal.
To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.

RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!

Rachael Ray's Garlicky Holy Guacamole! image

Make and share this Rachael Ray's Garlicky Holy Guacamole! recipe from Food.com.

Provided by Juenessa

Categories Mexican

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 small ripe Hass avocadoes
1 lemon, juice of
1 large garlic clove, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow onion, finely chopped
1 teaspoon coarse salt
corn tortilla chips, for dipping

Steps:

Cut avocados in half around the pit.
Separate the halves.
Pop out pit with spoon, then scoop flesh of avocados into a bowl.
Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.).
Add garlic, jalapeno, tomato, onion and salt to the bowl.
Mash and mix the ingredients into a chunky dip using a fork.
Serve with corn tortilla chips.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your fajitas. Look for ripe bell peppers, juicy chicken or steak, and flavorful cheese.
Marinate the chicken or steak: Marinating the meat will help it to tenderize and absorb flavor. You can use a simple marinade made with olive oil, lime juice, garlic, and cumin, or you can get creative and try a more complex marinade.
Cook the meat over high heat: This will help to create a nice sear on the meat and lock in the flavor. If you're using a grill, cook the meat over direct heat. If you're using a stovetop, use a well-seasoned cast iron skillet.
Don't overcrowd the pan: If you overcrowd the pan, the meat will not cook evenly. Cook the meat in batches if necessary.
Serve the fajitas immediately: Fajitas are best served hot and fresh. Serve them with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.

Conclusion:

Tyler Florence's Ultimate Fajitas with Rachael Ray's Guacamole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. The fajitas are made with marinated chicken or steak, grilled bell peppers and onions, and your favorite toppings. The guacamole is made with fresh avocados, cilantro, lime juice, and spices. This recipe is sure to be a hit with your family and friends!