Sometimes you just need fajitas a la pajamas. In other words, you don’t have to get all doodied up to head out to your local Tex-Mex joint to have grito-inspired fajitas. You are 100% capable of delivering superstar, melt-in-yo-mouth steak, chicken, and shrimp fajitas from the convenience of your own kitchen in the convenience of your own
chones pajamas (dangerous to cook in chones – let’s not be that lazy).
We’ve all been there. Sometimes ya just don’wanna. And, that’s okay! Because I have the hook up for you, and it doesn’t even involve going outside to start up the grill. Plus, it’s much cheaper, and the margaritas are endless when you’re making them at home. And, while I don’t usually promote shortcuts, this definitely does the trick for a lazy day.
First, if you’re having a super lazy day and you don’t even have any groceries, have no fear. Favor is here. While it’s not available everywhere yet, it covers most major cities, including the DFW metroplex and far North Dallas. It’s a magical button that lives in your phone as an app that you download, and when you ask it to do you a favor and pick up groceries, guess what??? Someone shows up a while later with all of the groceries you’ve asked for and no cash to exchange because you set up your account when you downloaded the app! I discovered this app back in July, and truth be told, because we love it so much, Bear decided to start running for Favor. No one is paying me for this, by the way. I’m just sharing the love because everyone deserves to have the option to stay at home in their pajamas every now and again while someone else does their grocery shopping. It works for food delivery and all sorts of things, but we’re focusing on the grocery hook up today.
1 Large Tomato
1 Medium Onion
1 Red Bell Pepper
1 Large Avocado
1 12oz Ribeye Steak
1 Large Boneless Skinless Chicken Breasts
8 Peeled and Deveined Shrimp (cooked or raw works)
Now, if you do not have salt, garlic powder, cumin powder, and olive oil as part of your pantry staples, I’m very disappointed, but we’ll talk about that later. Just add those to the list if you don’t have them on hand.
If you also do not have quality tequila in your freezer, that’s okay. Not everyone is as awesome as I am. Not to mention, you don’t actually need the tequila for the recipe, but if you have it, HIGH FIVE! You’ll need about four splashes (4 Tablespoons) to make the fajitas.
Once you have everything, get your prep work done.
French the onion and slice the bell pepper into thin strips and set both aside in a bowl. Slice the tomato into 1/4 inch discs, salt, and set aside.
Don’t know how to french an onion? No problem. I got you:
Now, cut the avocado in half. Take the pit of the avocado out, then using a spoon, scoop out the avocado meat, mash up with a fork, add salt, a squeeze of lime, zest of 1/2 lime, and a dash of garlic powder and ground cumin. Stir. Holy guacamole, Batman! Set aside.
This is when you start up your cast iron comal (flat griddle) or cast iron skillet on medium high heat.
Butterfly or pound out the chicken breast to ensure it is similar in thickness across the whole breast. If I lost you at “butterfly,” just pound out the chicken breast and don’t worry about being Michael Phelps.
Season the onions and bell peppers, chicken breast, steak, and shrimp in separate bowls using the following ingredients for EACH bowl:
1 Tablespoon Olive Oil
1 Tablespoon Tequila
1/2 Teaspoon Fresh Lime Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Ground Garlic Powder
At this point, the cast iron comal should be screaming hot. Cook the ribeye first. Be sure to turn on your vent fan unless you want the fire department to show up while you’re in your pajamas. It will likely smoke but not for long. Cook the ribeye for approximately 6-7 minutes each side for medium-rare to medium. Once the steak is cooked to your preference, remove from the heat and let it rest.
Next up, chicken! Cook the chicken for 7-8 minutes each side. If you did not pound or butterfly the chicken, you’ll have to cook it longer until it comes to 160-165 degrees using a thermometer in the thickest portion of the chicken breast. Once the chicken is cooked thoroughly, remove from heat and set aside to rest.
Add the shrimp to the comal in a single layer. If you are using cooked shrimp, just heat through and flip to ensure you create a little char on the seasoned shrimp. If you’re using raw shrimp, cook for about 2-3 minutes each side or until the shrimp begin to curl into a c-shape. If it curls too much, you’ve overcooked the shrimp. So, keep watch and remove from heat when ready.
Then, add the onions and bell peppers to the comal and cook until the onions become tender but not translucent. This will leave a little bite to the veggies but keep that nice charred flavor in the mix. Remove the veggies from the comal. Lastly, add the tomato discs to the comal and char on each side, approximately 1-2 minutes each side.
Dress your ribeye with some grilled onions, tomato discs, and guacamole. Slice the chicken or serve whole with the shrimp and veggies, along with slices of lime.
You now have the most amazing meal, all done in your jammies! The best part is that you also have tequila and lime at the ready; so, you can even enjoy some margaritas along with your lazy fajitas!