Easy and Scrumptious How you can Prepare Fajitas

 

Chicken Fajita Recipe How to Make Mexican Fajitas International Cuisines

Video taken from the channel: International Cuisines


 

The Best Mexican Chicken Fajitas RecipeCooking Chicken Fajitas My Way

Video taken from the channel: Tess Cooks 4u


 

Skillet Chicken Fajitas

Video taken from the channel: Home Cooking Adventure


 

The Best Steak Fajitas Easy Mexican Food Favorite | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


 

Easy Beef Fajitas Recipe | Stove Top Beef and Chicken Fajitas

Video taken from the channel: Simply Mamá Cooks


 

How to Make 20 Minute Steak Fajitas

Video taken from the channel: The Stay At Home Chef


 

CHICKEN FAJITAS | the best easy mexican recipe + homemade seasoning

Video taken from the channel: Downshiftology


This time we’re going back to basics with our recipes with an easy peasy, Level One fajita recipe. With less than 10 ingredients, you’ll be done in 30 minutes. If you’re feelin’ hungry, and want to try something new and simple for dinner, you’ve come to the right place. Other good cut options for fajitas include hanger, flap and round steak.

This recipe, which calls for round steak, uses a marinade with red bell pepper, yellow bell pepper, onion, Anaheim chile peppers, fajita seasoning, olive oil, and garlic. Ingredients: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds flat iron steak. For the Fajitas Season the vegetables and meat strips, separately, with salt and pepper. Add half the cooking oil to a large skillet on medium high heat.

Add the meat and cook. Cooking with Wine: Simple One Sheet Pan Fajitas Food blogger and Wine Guide Melissa Summar is back with a simple one sheet pan fajita that’s fit for busy back to school schedules, and paired with our favorite semi-sweet white, 2018 Calamity Sue, Riesling. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish.

In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture. Preheat 1 tablespoon olive oil over medium high.

Add 1/2 of the chicken and cook until just cooked, about 3-5 minutes. Directions. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Drain chicken. Directions In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.

Add chicken and cook until golden Add bell peppers and onion to skillet and cook. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.

List of related literature:

★ Blend the chiles with the vinegar, the garlic, cumin, oregano, cloves, salt, and ½ cup of fresh water in a blender to form a very smooth puree, at least 3 minutes.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

Grill the tomatillos, onion slices, garlic, and chiles directly on the grill grate until blistered and blackened all over, turning occasionally, 5 to 10 minutes total.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Stir the cilantro into the cooled mojo and pour half the mixture over the steaks, making sure all the steaks are covered with marinade.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Stir in shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño, and let simmer gently until heated through, about 2 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add poblano strips, lime juice, salt, and pepper and toss to coat.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Put the árbol chiles in the same skillet and char, turning as needed, until blackened, about 3 minutes total.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Add the marinated steak, green pepper, red pepper, and onion; stir-fry the contents for 5 minutes, or until the steak is no longer pink and the vegetables are crisp-tender.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

To reheat, place the fajitas in a lightly greased sauté pan over medium heat for 2 minutes, stirring often, or until warmed through.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Broil until chiles begin to blacken and soften, about 10 minutes, rotating pan halfway through broiling.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In a dry, heavy skillet or comal over medium-high heat, cook the onion slices, garlic cloves, and chiles, turning occasionally, until they char.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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96 comments

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  • Ella I just want to say that you are soo talented so amazing you are so appreciable it’s worth less lovely thanks for the recipe and I tried your walnut mirror cake it was amazing how can I send you the picture of this❤

  • I love all your recipes anytime I want to make something authentic I come here!!! Love your voice I always pronounce your name gochujang mama lol

  • How do you clean your staub pan? I’m struggling with some bits remaining stuck on it even after I’ve heated water and dust soap in it to loosen things up. This just after one round of cooking like you did. I’m trying to avoid abrasives in order not to damage the coating. But…:(

  • Did exactly what you said but twice the amount, came out better than a restaurant. Me and my wife Hosted my family for the first time as newly weds everyone loved it. Thank you

  • Thank you for helping me lose 15 lbs and more to come! You are a godsend, please continue making your videos. I am always looking forward to watching them whether they are recent or old. I never get tired of reviewing.

  • Thank you so much for not having a 20 minute long intro. Bless your sweet heart!! You realize my time is precious and make food delicious and easy. It was so nice, I cannot stop complimenting you. Some intros are so long and recipes instructions so draw out that I want to just make a bowl of cereal, or go to bed hungry.
    Thank you again♥️♥️♥️

  • when I go to the recipe site and type in steak fajitas, it says not found. Can someone please tell me how to get the recipe? Thank you.

  • This looks like the best video on making fajitas I’ve ever seen. Thank you. I will give it a try. We have a local restaurant we frequent for fajitas that they make. They are fabulous. Each serving makes an extra for take home for the next day. Hopefully this will replace that. Thank you my friend. ����☺️����✅ ������������

  • Thanks for the video….to achieve even thickness chicken strips it’s worth considering flattening the chicken to an even thickness before seasoning and cooking ��

  • I wish you didn’t have such a very long monologue before you start the recipe… Oh…my bad you are trying to get on the Food Network �� Actually really your recipes are very good not your Monologue Lol
    PS hire a writer

  • Thanks for this great recipe… your channel contains so many beautiful recipes… I just discovered it… could you please tell me what is the white sauce that you put on fajitas after cooking

  • It would be helpful if you put at least the ingredients video info part. Sucks having to always go back 10 sec if I miss a measurement

  • Have you ever made Tinga de pollo?? If you have I’d definitely love the recipe!!! I love your channel you have so many amazing recipes and such a big help! Hope to get a reply.

  • This is the best fajita recipe I’ve ever found. Made them last weekend and my husband is still talking about them. Wants them again this weekend. Thanks so much for sharing!:-)

  • Yummmmy. I just stumbled on your channel. Yummy. Love Korean and Mexican food. Thanks! I’m going to have to go to the store for a few things. I could eat that entire bowl of toppings as an appetizer. Lol.

  • Making these tonight and I can’t wait to try them! I have the meat marinating now:). I would love to know more about your zesty like butter in a future video ��❤️

  • I just finish making this, had most of the ingredients already so only spend like $10 on the rest and to be honest, because I am Hispanic I put more peppers, red chilli powder and basically made it more spicy and to be honest, THIS TASTE SO FUCKINGS GOOD THAT MY LIPS ARE ALMOST ON FIRE!

  • It’s my first time trying Mexican food, can you plz list down the ingredients since some a hard to catch from your narrations, thanks in advance

  • Okay……………..now I have to subscribe. Looks so delicious, my mouth is watering. Thank you for another delicious looking meal.

  • I dig this place but i really prefer the backyard. Makes me feel happy! Because its lovely! And i love the outside so called noise! It makes me happy! Oh well thats just me..

  • LOL………….you need to take over one of the late night shows on network tv……….you would be a smash…………….love your videos………..always…………..and your sense of humor…………

  • I just made these tonight with this recipe and they were SO GOOD!!! I substituted Worcestershire sauce for soy sauce bc I didn’t have soy, but still ahhhmazing! I’ve never made fajitas, but will definitely be making them often now!!!

  • Hello Simple Mama, I really like a great amount of your recipes. I hAve to ask you can you please email me the food you cook on your channel. Just looking at them I look like the pillsbury dough boy. Hanks for sharing.

  • Ahhhh, thank you so much. I was seriously considering going to Mexico and finding a desperate young attractive good cook to bring home and make tacos and fajitas for in exchange for a green card and stuff…. especially stuff

  • Thank you so much for sharing this recipe. I like to cook this recipe it’s really good! Simple ingredients that’s what I like. GOD BLESS.

  • I tried this yesterday and the only spice i didn’t had was paprika and i added extra chill powder and black pepper for extra spicy, it turned out so good. Thank you

  • I cook Fajitas a couple times a month. I now realize I am over cooking the peppers, I am going to try to leave them a bit more crunchy. Also, the Greek yogurt sounds really interesting. Thanks Sam and Crew.

  • This is the best Fajita recipe EVER. I doubled up on the spices as I used 4 large chicken breasts so I used and extra tbsp of olive oil also. My family of 5 had two fajita each and they all said they were the tastiest fajita they had ever had. Thank you so much ������x

  • The butcher didn’t have any skirt, so he suggested flank, and cut it for me as per your instructions, I’m cooking tonight. I’ll let you know how mine turn out.i appreciate your presentation!

  • Who’s ready for an easy, healthy dinner recipe? ��‍♀️ Chicken fajitas are one of my favorite year-round recipes as it’s easy and flavorful. I also love Mexican cuisine and have recipes for guacamole, pico de gallo, huevos rancheros, shrimp tacos, carne asada and so much more on my website. But what other Mexican favorites would you like to see me whip up? Let me know! xo Lisa

  • I buy a whole family pack of chicken and process it all at once. Debone. De-skin. Chop into chunks. Even though it’s just two of us. Then, I use it for Chinese, Vietnamese, Japanese, Mexican. Yesterday, was Thai. Today, Mexican!

  • Hi!! I made this last night and it was amazing!! Thank you for the recipe! Quick question, would you do anything different for chicken fajitas? Like I would keep the veg, obvi and the seasoning but would you use the Worcester sauce? TIA

  • Tess❣️ thank you so much for sharing your style of cooking. My mom passed away 3 months ago and she was a really good cook so I was spoiled. Now I have to do the cooking and I have so much to learn, but videos like yours have helped me with my cooking. Thank you once again for sharing I really appreciate it.

  • When you say half the marinade for 1 lb chicken, do you mean all the same amounts of ingredients, and just use half of the marinade or half all the amounts??

  • Not the way we do fajitas in our family. This guy scan untraditional Mexican dish. Your spices need to be better suited for the dish. The marinade is the most important part besides searing.

  • Fun fact. If you slice meat before you cook it you shouldn’t ever cook it rare. It should always be well done because the bacteria that causes sickness gets into the inside of the meat rather than staying on the outer edge

  • Sam, i busted out this recipe the other night and its been going for 3 days now. I went with chicken, myself, but everything else was you! They were SO GOOD! I’ve been a fan of nonfat Greek Yogurt ever since i used it to coat chicken breasts, before breading them. The acids in yogurt give it a tenderizing effect, and is low fat. As for the fajita’s, it adds great tang and since I’m lactose intolerant, works wonderfully in the flavor spectrum.. Thank you do much, man!

  • Subscribed…I like the way you pronounce the vegetables (Spanish form) I like to pronounce English words correctly and Spanish words too…and being Mexican American I think that languages should be respected in their forms…anyways besides I tried your recipe to make fajita quesadillas and they came out delicious thank you

  • Tried your recipe and it was delicious! I added cheese and lettuce, but left out the sour cream which I forgot to buy. Thanks for sharing.

  • halet are you making fajita or khara wallah i dont understand and why are you zooming in the camera like im a tayta. shebek telhasi tizi ou kili khara

  • Tried this today for breakfast, it’s easy to prepare, and was yum!!! My husband loved it..
    good thing is that these are the normal ingredients we have at home.. I added avocado n tomato sauce on the tortillas.thank you for the recipe..

  • I love your cooking you inspire me to cook great foods
    Thank you. Also you remind me of Kevin spacey and I love love your voice. Yummy all the way around and back
    Thank you for being you! Sincerely a grateful fan. Much love brother.

  • ¡¡¡Hola!!! Soy Nueva por su canal y estoy enamorada de todas y cada una de sus recetas.
    Gracias y que sigan los exitos en su canal.
    Bendiciones para usted.

  • I was looking for a fajita recipe diff. Then mine. And funny I saw your video. So this will be our dinner for today! Thank you! Looks delicious! ��

  • Like these chicken fajitas so much I made them again today������������so delicious thanks for sharing,I see your video is so colorful and these are easy to make��

  • It always blows my mind how easily you cut things. Anytime I try to cut meat it doesent cut all the way thru or my knife is t sharp enough

  • Made this marinade tonight subbing lemon juice for the lime because that’s what I had on hand also doubled the recipe and poured in 1/3 soy sauce instead of tablespoon woops I am sure it will still taste delicious thanks for sharing!

  • I love the baby peppers inside. I love raw red peppers and the babies inside are, yes, edible and taste just as sweet, if not sweeter than the pepper itself. I could live on raw red peppers.

  • Could it be that it looks and maybe tastes better when u cook the breast in a piece instead of stripes? Bcs it Looks like that, great vid by the way

  • Thank you so much for delving into some lower fat recipes!! This is awesome, will you try a gas grill complete veggie meal? You ROCK!

  • Never followed a recipe before and had to trust yours…my family were wonderfully surprised and we couldn’t stop eating: I made a chicken and beef one…it will be one of our go-to dish!!!

  • I noticed by your watch that it was 10:15 in the morning when you shot this video, Do you guys eat everything you make, or share with the the crew?? IT LOOKS SO GOOD!!

  • This is the problem I have with marinades and stovetop searing red meat. The meat is wet and boils instead of grills. EVEN if I dry it off. On the grill, it’s fine but I have no luck with stovetop methods. Almost forgot to say you are an excellent t cook and I have cooked several of your recipes, learned from your technique and my family says thank you too!

  • but wait a minute here. I understand change is good but please don’t make this a permanent because I will miss it when you get upset about the planes, gardeners and Astro! Especially Astro LOL. Do more backyard grilling, thanks

  • Cheaper just to go to the local Mexican joint and order a fajita dinner. Just saying, unless you want some weird accomplished feeling

  • I had everything but the lime and fresh squeezed orange juice.. So, I used store bought orange juice and a lemon. Lol guess we’ll see how it turns out xD I’m sure fresh would be better, but work with what you have, right?

    Thanks for the recipe! I’m looking forward to trying it. I know the lime would be better, but I just really wanted some fajitas. Got the chicken breasts marinating in the fridge for dinner later tonight. Thanks again!

  • This video is already bad, by the title, fajitas aren’t even made with anything other than fajita cuts from COWS!! This is not Mexican and a disgrace to Mexican

  • I was looking for a good recipe for my fajitas..and I’m so glad I tapped on your recipe first!! I don’t need to look any further!! I really enjoyed this recipe!! Can’t wait to see other recipes..Thank you so much!! I don’t have to go to Taco Bell for awhile now ��

  • Omg you have like a million recipes. I’ve never wanted to try so many of anyone’s recipes ever. I want to try like 90%. I’m already planning Friday shopping list. You deserve way more subscribers!!!

  • Sam…tell the healthy eating weirdos to piss off! They are the same ones who demand “healthy food” from McDonald’s and then won’t buy it when they take up menu space for it. They’re probably too lazy to cook that shit anyway…I mean who would waste their time? Tell ’em to go elsewhere to get their bird food.
    The only thing worse than dying is not living while you can!

  • Man, a lightly fried white-corn tortilla, hot, crispy, but moist, beats flour any day… unless you attended the Taco Bell academy back in the early 90’s.

  • I just tried this. It was so delicious omg. I marinated the chicken for like 4 hours. But next time I won’t add any salt. It was just a little bit salty for my taste. Everything else was just perfect <3 Thank u for the recipe:3

  • Thats awesome man I like it, Im gonna give it a try. but I think It would be better if the grinder was used so you’ll get a soft spicies
    !! as powder otherwise it would be kinda niggle you know

  • ……. FAJITAS “COOKING”….. OFFERS EXCELLENT VARIETY
    OF “SAMPLING”….. “FLAVORS”…. TO SATISFY….. MOST ANY ONE
    WHO ENJOYS “NUTRITIOUS” COOKING!… SHRIMP, CHEESE, EGGS,
    GREEN, RED…. YELLOW…. PEPPERS, RED ONIONS…. SAUTEED
    CHICKEN…. SALMON….. STEAK….USE ANY MEAT…. FISH
    VEGETABLE YOU ENJOY!….. SO… SO EASY….. AND SO VERY
    ENJOYABLE!

  • you know you cook your chiken without fat when you put your peppers it s burn it s not. ahhh american you have to keep somme cooking lesson off french people. with out that your recipe is wheell!!!

  • Just made these tonight. Soooo F’ing good! Best fajitas I’ve ever made. The Freshness of all the ingredients was so amazing. The homemade Pico is a must and don’t forget the lime. They came out great. One of our new faves now. Thank you!

  • So just peppers and onions? I made some today with red, yellow and green bell’s and a yellow onion. I thought I was missing mushrooms but I guess not.

  • I was going down the list of ingredients for the marinade and i was like hey i got that! And that,and that! lol All until the fresh cilantro, but i do keep powdered coriander for just such an occasion! Lol thanks looks real good!

  • Never fried my ground spices prior to adding the meat so will try this….I do however generally season/ temper my cooking oil with some whole spices like cumin, fennel, coriander seeds clove stems or similar.
    Really looking forward to trying this out soon…thank you once again ��

  • You need to cook your tortilla a little bit more. It looks hella Raw… if I make this dish I’m gonna make it my way. Not your way!!.hahaha

  • Lovely video and congrats on the 1 MIL!!
    Could you make ras malai in one of your next videos? It’s one of my favourite indian desserts and I would love a good tutorial on how to make it.

  • I could do without all the veggies lol. But, I was hoping to find tips about how to mitigate all of the smoke that is caused from putting the meat onto the skillet, which is my main problem. Any tips for how to handle the smoke? thanks.

  • As a kid, one summer I worked at a kosher butcher shop. Every night when closing, I had to wire brush each butcher block, then cover it with sawdust. In the morning, dust off the sawdust, and ready for business.

  • How much would it detract from the flavor if I didn’t include the limes and used soy sauce instead of Worcestershire sauce? (I don’t have limes or Worcestershire in my pantry at the moment, lol)

  • Sam, you and your staff are easily the most entertaining foodies to watch on You Tube. I love your humor and your style, and most of all I appreciate the great recipes that make me look like I know what I’m doing…then I look better to my family, especially my wife, then one thing leads to another…..and I get laid. All because of tacos. Keep up the great work…all of you!

  • Wow these chicken fajitas looks so loaded with colorful flavors �� could you please do a recipe for mutabbaq it’s an Arabic pancake

  • These are so quick & yummy! I’ve made them with chicken (just cook the chicken strips a little longer) & they’re delicious that way, too. Thanks for another excuse to use my cast iron skillet!

  • Delicious ��thank you for this recipe
    Check also my channel I made a very tasty ����and easy recipes you will love it ��subscribe & like ��& Share 1��

  • Great recipe, I like to also add sliced mushrooms and a cut up tomato to the other veggies and a squeeze of fresh lime to the chicken

  • This looks so yummy and delicious. Going to the grocery store right now! The only difference in my toppings choice is I’m adding a truck load of shredded cheese to my fajitas��

  • It looks good mame can’t wait to make it prepping for it I already cut the chicken l can’t wait to make it for my family!! Thank you Soooooo much������������������������

  • So easy but it’s amazing how big of a difference using whole seeds and spices makes compared to ground. Same goes with curries. Great video, thank you!

  • Your food looks so good.

    Also, I think you’d like to know that your intro has a grammatical error. It should be “let’s cook,” not “lets cook.”
    Let’s=let us. Let us cook.
    “Lets” used correctly is “she lets her cook.” (It’s used in third person singular verb conjugation.)

  • looks delicious! I enjoy your savory dishes as much as the sweet ones! Here are some suggestions for future vids: beignets, kanafeh, coconut pie (cream), pesto anything, stuffed cabbage leaves, baba ghanoush.

  • Made them today. They are delicious. The steak was also nice tender. And I feel like it didn’t even need any sauces to make it good. It had a great taste without that.

  • These fajitas are the reason I subscribed to your Chanel. I just made them for the second time.
    I use boneless chicken thighs. They come out awesome. Thank you for this recipe!

  • I just cooked this EXACTLY as you created it and it was AHHHHAAAAMMMMMAAAZZZZZZINNNNGGGGG Definitely adding the spice mixture to my recipes! DELICIOUS…I added a dash of red pepper flakes for a little extra kick

  • LOVE Fajitas!! So proud to be Mexican and see our food being shared our culture and cuisine has inspired me to open my own YouTube channel along with my mom and share our Mexican food recipes!��������

  • Not the way we do fajitas in our family. This guy scan untraditional Mexican dish. Your spices need to be better suited for the dish. The marinade is the most important part besides searing.

  • Hey, why don’t you have a tshirt with your “half face outline” logo thingy you use on transitions? White on a black tshirt…would look great.

  • Love your recepies. Simple and delicious. Have a very nice quiet voice. Your spanish is very good. Keep your style like it. The brisket recepie amazing. Here from Texas thumps up.

  • This is almost exactly how I would do it but I would just use onion and sweet pepper but I’d use what sauce and load it with Ortega taco sauce plus shredded cheese.

  • I totally love your videos, the music,etc. I have made a few of your cake recipes and they’ve been a big hit. I will honor my country tomorrow and celebrate “La Batalla de Puebla” with these delicious fajitas. Thank you very much for sharing!

  • That look sooo yummmi, nice video thanks Perhaps it’s better if you grinding the spices and marinated the meat for a few hours or better overnight,

  • Te saludo amiga, me encanto ver tus publicaciones, todo lo que haces se ve exquisito,lo hago y son excelentes recetas y fáciles.

  • All i want is your new videos
    Whenever I’ll wake up in the morning first of all I’ll visit your channel but today i got your video and em very happy to see it and last thing i can’t describe how much i luv your recipes and greatest way of making videos just keep it up..God bless uh sir������