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Prior to this week I had never had fajitas. Never! Honestly, I didn’t get what the big deal was. Now I know, and since that time I’ve made them twice. They are so easy to put together, super delicious, hearty and filling, wonderfully tasty, not to mention versatile, so much so that they are going to become a regular part of my meal rotation.
The first time I tried them I used a commercial seasoning packet. It was way
too hot for me. In looking at the list of ingredients on the package I saw that
chili pepper was the first ingredient. That said everything to me. After a bit
of experimentation with a variety of recipes, I came up with what I think is
the absolute best.
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Fajitas
Seasoning:
1 T. cornstarch
2 t. chili powder
1 t. sea
salt
1 t. smoked paprika
1 t. ground
cumin
1 t. granulated sugar
1/2 t. onion
powder
1/2 t. garlic
powder
1/8 t. Mexican
oregano
1/8 t. cayenne pepper
Mix together all ingredients and store in an airtight container at room
temperature.
To make fajitas:
Fajitas are easy to put together. Choose a protein (I used a pound of boneless,
skinless chicken breasts), one pepper (I used 1/2 red pepper and 1/2 yellow
pepper) thinly sliced, and 1/2 red onion, thinly sliced. Put a tablespoon of
olive oil into a 9 to 10 inch sauté pan and get it hot. Add chicken and cook
for 3 to 4 minutes. Allow it to sear on each side, so let it cook for a good
two minutes before turning it over to sear the reverse. Use a slotted spoon to
remove the chicken to a heated plate. Add thinly sliced peppers and onions add
more olive oil, if necessary, to the pan. Sauté until vegetables are soft.
Return chicken to the pan along with 1/2 cup of water (or Bloody Mary mix, as I
did), and two heaping tablespoons seasoning. Give it a good stir. Cover and
cook until heated through and sauce is reduced to your liking. Serve on warm
tortillas with salsa, cheese, sliced scallions, slices of avocado, and sour
cream.
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As we’ve gotten older, my husband and I find our taste buds are failing us. I put together spice blends which stimulate our tastebuds again. I will use this blend for sure. Thank you.
ReplyDeleteI've never made them. As the saying goes, there's a first time for everything. They look delicious.
ReplyDeleteThat looks very delish, but very different from fajitas in these parts. Here, there is no sauce and very little seasoning, other than salt and pepper. The meat (skirt steak strips) is seared, as are the strips of onion and peppers, and served on a sizzling hot cast iron pan alongside tortillas and sour cream and guac. You have me wanting to try your version, though. Looks so good for a cold night, such as tonight!
ReplyDeletePattie these look delicious! I love fajitas but never order them in a restaurant unless they have them on the lunch menu, because they are so expensive! I'd rather spend my money on the margarita - bahahahah!
ReplyDeleteMy son makes the best fajitas I've ever had. He uses fresh lime to marinate along with some kind of seasonings, then griddles them on the Blackstone, and it makes them so tender and good.
I hope you have a merry Christmas!
We make them often and use the leftovers, chopped, in quesadillas.
ReplyDelete