Fajitas

I can remember ordering beef ‘fajita’, or skirt steak, at Secos y Mojados, a restaurant across the border in Mexico that my family used to frequent in the summer when visiting relatives in South Padre Island, Texas.  Although it didn’t look like the type of fajita I was used to in San Antonio’s Tex-Mex restaurants, the meat was well seasoned and easy to eat.

onions & bell peppers sizzling away as homemade tortillas cook alongside for fajitas

This is the hubs’s favorite ‘Texan’ meal, and we make it once every couple of weeks for dinner.  Cook up the seasoned beef or chicken with onions and bell peppers, then place the filling in a serving platter on the table and serve with homemade tortillas. Top with sour cream or plain yogurt, fresh shredded cheese, chopped jalapeños or serrano peppers, and chopped avocado.  Good served with corn (cooked with a little finely chopped red or green bell peppers and sprinkled with a dash of cayenne pepper) and refried beans on the side.

Fajitas

Makes 7-8 hearty servings

3 or 4 chicken breasts or thin beef steaks

2 teaspoons fajita seasoning (I use nothing but Fiesta brand Fajita Seasoning)

2 teaspoons vegetable oil

2-3 cloves garlic

1 onion

2 bell peppers, any color

To serve: 

tortillas (gluten-free and/or grain-free if cooking g-f or paleo)
sour cream, plain yogurt, or cashew cream
shredded cheese (optional)
chopped jalepeños or chili peppers
sliced avocado

Sprinkle 1 teaspoon of fajita seasoning on either side of the chicken or beef, and return the meat to the fridge to marinate for at least 30 minutes or overnight.  Finely chop the garlic, and slice the onion and bell peppers into long strips.  Heat the vegetable oil in a wide pan or skillet on high heat.  Add the onion and bell peppers, sprinkling with 1 teaspoon of fajita seasoning, and sauté for about five minutes.

Push the vegetables to one side and add the meat to the pan, searing for about 2-3 minutes on either side.  Turn the heat down to medium-high, redistribute the vegetables, add the garlic, and continue to cook the meat for about 6-7 more minutes, until the chicken is no longer pink in the middle (beef may remain slightly pink). 

Turn off the heat and remove the meat from the pan, slicing thinly across the grain into long strips.  Mix the meat back into the peppers and onions, and transfer to a serving platter.

Serve fajita meat hot alongside tortillas and toppings so that guests can pick up a tortilla, fill it with fajita meat, peppers, and onions, and top with desired toppings. Sour cream or low fat plain yogurt, fresh shredded mild cheese, chopped jalapeños or serrano peppers, and chopped avocado are excellent toppings.