Tyler Florences Ultimate Fajitas With Rachael Rays Guacamole Recipes

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FAJITAS

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



Fajitas image

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.

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

STEAK FAJITAS

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 12



Steak Fajitas image

Steps:

  • Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
  • Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
  • Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
  • Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
  • Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
  • Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

1/4 cup olive oil, plus more as needed
3 tablespoons roughly chopped fresh cilantro
1 teaspoon ground cumin
3 chipotle chiles in adobo
2 cloves garlic, roughly chopped
Juice of 2 limes, plus more as needed
Juice of 1 orange
Salt and freshly ground black pepper
2 1/4 pounds skirt steak, trimmed
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
12 flour tortillas

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

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



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

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.

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)

GUACAMOLE

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield about 4 cups

Number Of Ingredients 9



Guacamole image

Steps:

  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

CHUNKY GUACAMOLE

Provided by Tyler Florence

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 8



Chunky Guacamole image

Steps:

  • Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

FAJITAS

Provided by Tyler Florence

Categories     main-dish

Time 8h31m

Yield 6 servings (12 fajitas)

Number Of Ingredients 16



Fajitas image

Steps:

  • In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
  • Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
  • In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
  • Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
  • May also serve with sour cream and shredded cheese.

1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole, recipe follows
Salsa Fresca, recipe follows
12 flour tortillas, warm

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