Wednesday, January 25, 2012

Delicious Homemade Fajitas

2-3 boneless, skinless chicken breasts OR 1 lb beef fajita meat
olive oil, 1 tablespoon
lemon or lime juice, 2 tablespoons
chili powder, 1/2 teaspoon
cumin, 1/2 teaspoon
cayenne pepper, 1/4 teaspoon (more or less according to your tastes)
garlic powder, 1/2 teaspoon
onion powder, 1/2 teaspoon
black pepper, 1/2 teaspoon
table salt, 1/2 teaspoon
onion, 1
bell pepper, 2 (green or red, whatever you like)
shredded cheese
diced tomatoes

Trim fat from chicken (or steak), and cut into thin strips. Squeeze lemon (or lime) juice over meat and make sure the meat is covered. Mix the chili powder, cumin, cayenne pepper, garlic powder, onion powder, black pepper and salt in a small bowl. Pour 1/3 of the seasoning into a Ziploc bag, put half of the meat on top, pour another 1/3 of the seasoning over the meat, add the rest of the meat, and the rest of the seasoning. (I find this way it is easier to make sure all the meat gets saturated in seasonings.) Make sure the bag is zipped up good, then shake and mix everything until all the meat is saturated in the seasoning. Put the bag in the fridge and let marinate for an hour or so.

Slice the onion and peppers into thin strips and sprinkle with salt and pepper. Heat olive oil in a skillet over medium high heat, add onions and peppers and cook until onions are translucent and limp. Remove veggies from skillet and set aside. Add marinated meat to the skillet and cook over medium high heat until cooked through. Add the veggies back to the skillet and mix with meat mixture. Serve over warm tortillas with your choice of toppings and enjoy!

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