Los Cucos Steak Fajitas with Creamy Poblano Sauce | Tex Mex Favorites | Cooking Up Love
The Steak Fajitas with Creamy Poblano Sauce from Los Cucos restaurants in Houston are one of my top favorite Tex Mex meals, hands down! Their steak fajitas are smothered in this incredible creamy poblano sauce, with lots of poblanos, mushrooms and red onions, and served on top of a pile of caramelized onions. There's nothing better than scooping these into a soft warm tortilla! They're very delicious and super easy to make at home.
Los Cucos Steak Fajitas with Creamy Poblano Sauce recipe ingredients
Steak Marinade
2 - 3 lbs hanger or skirt steak
1 jalapeno
1/4 cup cilantro
1/2 cup freshly squeezed lime juice
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1 tablespoon black pepper
Creamy Poblano Sauce ingredients
2 - 3 large poblanos
1 tablespoon butter
1/2 red onion, sliced
8 oz mushrooms, sliced
2 tablespoons flour
1 cup heavy cream
1/4 cup monterey jack cheese, shredded
1/4 cup parmesan cheese, shredded
cilantro
Caramelized Onion Ingredients
1 sweet onion, sliced
2 tablespoons butter
Los Cucos Steak Fajitas with Creamy Poblano Sauce Directions
Blend all of the ingredients for the steak marinade together, then pour over the steak, distributing evenly, and refrigerate for 4 - 6 hours. Take the steak out of the refrigerator about 30 minutes before grilling.
Roast the poblanos over an open flame or under the broiler until they blister and begin to turn black, then place into a covered bowl or brown bag. Once cooled, peel the skin off the peppers. Then seed and slice the peppers into strips about 1/2 inch wide.
Slice 1/2 of a red onion and 8 oz of mushrooms, and saute with one tablespoon of butter over medium heat. Add the sliced poblano peppers to the mixture.
Stir two tablespoons of flour into the vegetables, and cook for about a minute. Then add one cup of heavy cream and bring it to a boil.
Add ¼ cup of monterey jack cheese and a ¼ cup of parmesan cheese, and stir it into the mixture to melt. Reduce the heat to low to keep it warm.
Cook the hanger steak over a medium hot heat, about 3 - 4 minutes per side. Then remove the steak to a cutting board, cover it with foil and let it rest for about 5 - 8 minutes. This will give the juices time to redistribute throughout the meat and makes for better fajitas. Cut against the grain into thin strips.
Serve the fajitas over the caramelized onions, topped with the poblano cream sauce with tortillas on the side.
This sauce is similar to rajas con crema.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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The Best Ever ONE PAN CHICKEN FAJITAS and RICE Easy and Simple Recipe Everyone will Love
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It’s another beautiful day and today we are making the best one pan chicken fajitas and rice , now let me tell you this recipe is so easy and it’s my kids absolutely favorite I hope it became a yours too☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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PRO TIP!!!!
✅marinade chicken overnight
✅use chicken thighs for more juicy meat
✅if your rice still has broth after 28 minutes, remove chicken and allow to rest (covered) while the rice finish cooking DONT COOK IT LONGER it will make chicken DRY ????
Ingredients:
2 lbs chicken breast or thighs
2 1/2 tsp New Mexico chili powder
2 1/2 tsp onion powder
1 1/2 tsp ground cumin
1 1/2 tsp garlic salt
1 1/2 tsp paprika
1 1/2 tsp black pepper
Salt I used 2 tsp
Juice of 1 lime( 1 tbsp)
2 tbsp olive oil
3 bell peppers of choice cut into strips along with 1/2 onion
1 cup white rice
1 1/3 cup chicken broth or chicken thighs
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Be a Grill Master! SIZZLING Chicken Fajitas
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Printable recipe below! This easy chicken fajita recipe is a great one to throw on the grill of smoker for more juiciness and authentic flavor! #chickenfajita #cowboycooking
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How to Make Easy Chicken Fajitas in Minutes - Quick and Simple Recipe!
These delicious chicken fajitas are perfect for a quick and easy dinner that will satisfy your cravings!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN FAJITAS INGREDIENTS:
►2 large (1 1/2 lbs) boneless skinless chicken breasts
►4 Tbsp olive oil, divided
►2 Tbsp lime juice
►1 tsp ground chili powder
►1 tsp ground cumin
►1 tsp paprika
►1 tsp onion powder
►1 tsp garlic powder
►1 tsp fine sea salt, plus more to taste
►1/2 tsp ground black pepper
►3 Bell Peppers: Red, Yellow, and Green sliced into 1/4” thick slices
►1 medium onion, thinly sliced
TO SERVE:
►Lime Wedges, to serve
►Cilantro, to garnish
►8 flour tortillas, warmed, to serve
►Sour Cream, Salsa, Guacamole, or sliced avocado
►Shredded cheddar cheese, Monterey Jack, or Mexican Cheese
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:17 Chicken marinade
1:08 Chicken prep
1:33 Veggies prep
2:27 Cooking chicken
3:12 How to cook veggies
4:00 Mixing all together
4:32 Toasting tortillas
5:15 Fajita assembly
6:55 Taste test
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How to make CHICKEN FAJITAS - CHILI'S COPYCAT | Recipes.net
Craving for Mexican food? Then whip up these Chicken Fajitas - Chili's Copycat! Chicken breasts are marinated in cilantro, lime juice, and spices for a fresh and earthy flavor. Serve it on a bed of sauteed bell peppers with chips, dips, and lemon wedges.
???? Check the full recipe on how to make Chicken Fajitas - Chili's Copycat here:
Ingredients
⅓ cup cilantro, chopped
2 garlic cloves, chopped
½ tsp chili powder
½ tsp ground cumin
juice of 1 lime
3 tbsp olive oil, divided
1 lb chicken breast, boneless, skinless
8 oz bell peppers, green and yellow or any mix of colors, sliced
5½ oz red onions, sliced
cooking spray
To serve:
Either any or a combination of the following:
1 cup nacho or tortilla chips
1 cup guacamole or tomato salsa
1 to 2 lemon or lime wedges
⬇️ How to make Chicken Fajitas - Chili's Copycat ⬇️
0:07 Preheat the grill and grease it with cooking spray.
0:12 In a bowl, add the cilantro, garlic, chili powder, cumin, lime juice and 2 tablespoons of oil. Mix to combine well.
0:45 Add in the chicken and make sure that it is well coated. Set aside for 10 minutes to marinate.
1:03 When ready, grill the chicken and season it with salt and pepper. Grill for about 8 to 10 minutes on each side until it is cooked through.
1:52 When the chicken is done, set aside. Add the bell peppers and onions to a bowl and season with salt, pepper, and the remaining olive oil. Toss together.
2:24 Heat up a skillet. Add the vegetable mix, then sauté for roughly 5 to 7 minutes, until lightly charred.
2:44 Scoop into a bowl and serve. You can serve it as is or slice the chicken and wrap it up in some tortilla wraps. Serve with nacho chips, guacamole, tomato salsa, and lime or lemon wedges.
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New York Strip Fajitas! W Onion & Pepper
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