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Fideo Mexicano
(Mexican Vermicelli)

1 Box (5 ounces vermicelli)
3 tablespoons cooking oil
1/2 onion; chopped
1/2 bell pepper; chopped
1 can tomato sauce
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of comino

In a skillet, brown vermicelli in oil, stirring frequently. The vermicelli will brown quickly. Add chopped onion and bell pepper. Saute well. Add remaining ingredients, bring to boil. Cover and let simmer for 8 to 10 minutes. Serves 6.

Fajitas Kabob Marinade
(Rebecca's Favorite)

1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon lemon pepper
Dash meat tenderizer
4 pounds meat (skirt steak)
1/2 cup soy sauce
1/2 cup cooking oil
1/2 cup wine vinegar

Sprinkle garlic powder, salt, lemon pepper and tenderizer over meat. Mix soy sauce, oil and vinegar; pour over fajitas. Soak fajitas thoroughly; refrigerate for 1 hour or more before cooking. Grill over medium-hot coals. Slice into thin strips and serve with flour tortillas

Quick & Easy Recipes

Quick Fajitas
1 lb. chicken, beef or pork
1 sliced onion
1 sliced red bell pepper
1 sliced green bell pepper
1 tomato
3-4 tsp Red River Fajita Spice Blend

Heat 2 Tbs. oil, add meat and cook for 1 minute. Add vegetables and 3-4 tsp. Red River Fajita Spice Blend Cook till crisp-tender. Place mixture in heated tortillas, add sour cream, Guacamole, or salsa.

Crockpot Beef Fajitas

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot

Amount Measure Ingredient -- Preparation Method -------- - --------------------------------
1 1/2 pounds flank steak
1 onion -- sliced
1 green bell pepper -- cut into strips
1 red bell pepper -- cut into strips
1 jalapeno pepper -- chopped
1 tablespoon cilantro
2 cloves garlic -- minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1 8 oz. can chopped tomatoes
12 8 inch flour tortillas
sour cream -- guacamole, shredded Cheddar cheese, salsa

Cut flank steak into 6 portions. In any size crockpot, combine meat, onion, bell peppers, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt. Add tomatoes. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve fajitas, spread meat mixture into flour tortillas; add favorite toppings and roll up tortillas.

Beef or Chicken

8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. Sauté for 3 to 5 minutes or until no longer pink. Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5 minutes or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto centre of each tortilla, top with desired toppings. Fold up bottom edge, then roll up.

Beef, Chicken etc.

1/4 cup lime juice
1/4 cup worcestershire sauce
1/4 cup soy sauce
1/4 cup vinegar
2 minced garlic cloves
1 teaspoon tabasco sauce
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts without skin sliced into strips,1/4" thick
4 (8 inch) tortillas
1 tablespoon olive oil
1 red onion, sliced into rings
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips

Make the Marinade for the Chicken

Pour the lime juice, worcestershire sauce, soy sauce, and vinegar into a shallow bowl or baking dish. Add minced garlic cloves, tabasco sauce, cumin, salt, and pepper. Mix the marinade together and add the chicken strips. Cover and marinade for at least 2 hours in the refrigerator, stirring ingredients occasionally to make sure strips are completely coated.

Cooking the Fajitas

Wrap tortillas in aluminum foil. Warm in 300 degree oven for 15 minutes. Heat olive oil in large non-stick skillet. Add marinated chicken strips (throw leftover marinade away). Add onion rings and bell pepper slices. Saute for about 10 minutes, or until chicken is done. Place 1/4 of mixture on each tortilla and roll up. Serve with guacamole and salsa.


1 ts Oil
2 Chicken breasts
pn Chili powder
pn Cumin
pn Oregano
pn Salt
pn Pepper
1 ts Garlic;minced
1/4 Red onion
1/2 Sweet pepper
dr Tabasco sauce
2 ts Lemon juice
2 Flour tortillas
Sour cream

Although this is a one-serving recipe, quantities can be increased. Do not multiply spice quantities - use your taste to get the desired flavours. Chicken breasts should be skinned and de-boned and cut into strips. The pinches of spices should be generous although taste is the guage. Guacamole :- Mash all ingredients together. Make ahead or make and let stand while preparing fajitas. 1. Heat oil in skillet over medium heat. Add chicken to skillet and sprinkle seasonings. Stir fry for 4 minutes until cooked and slightly golden brown. Set aside and keep warm. Save 1/2 the chicken for later in the week. 2. Slice the vegetables and add to the skillet with the garlic. Stir fry 3 minutes until tender. 3. Return half the chicken to the skillet. Combine a drop of tabasco and lemon juice and drizzle over the chicken. Heat through. 4. Microwave tortillas on high for 1 minute. Spoon fajita mixture onto tortilla, roll up and serve garnished with sour cream, salsa and guacamole.