Fajitas

For the Fajita Seasoning

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

1 teaspoon crushed chicken bouillon cube

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

⅛ teaspoon crushed red-pepper flakes

⅛ teaspoon cumin

Combine all of the ingredients in a small bowl. To store, pour into small glass or plastic container, seal tightly and keep in a cool, dry place. Makes 1½ ounces of Fajita seasoning mix, but without all the salt that comes in the commercial brands.

For the Fajitas

½ pound boneless, skinless chicken breasts or skirt steak– cut into thin strips (or just get chicken tenders already in thin portions; be sure to tenderize skirt steak well with a kitchen hammer or prick it deeply with a fork all over)

1 small green bell pepper, cut into long strips/slices

1 small red bell pepper, cut into long strips/slices equal to the green pepper

2 tablespoons oil

The Fajita seasoning mix from above (I use half of it – ¾ ounce – and save the rest for another time)

⅓ cup water

1 small, white onion, cut into strips/slices, as equal as possible to the bell peppers

½ cup salsa or pico de gallo (see my recipe), ½ cup sour cream (optional – we don’t like it)

¼ to ½ cup grated Cheddar or Mexican white cheese, like cotija  (optional, but I like it)

4 small or 2 large flour tortillas (NOT optional!)

Preparation:

Heat a large skillet until good and hot over high heat, then add in the oil. Add the meat and caramelize for 5 minutes. Then add the fajita seasoning mix, water, green & red pepper and onion.

Reduce heat to medium-high. Sauté until meat is cooked through and vegetables are tender. Serve with salsa, pico de gallo and grated cheese in warmed tortillas.

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