Fajitas
Source of Recipe
MSN House & Home
List of Ingredients
Flour or corn tortillas
Two pounds flank steak, shrimp, or chicken breast
One green bell pepper
1/2 red onion
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Mexican oregano
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Recipe
If using flank steak or chicken: slice into three-inch strips approximately 3/4 inch wide. If using shrimp: Clean, peel, and de-vein.
Slice bell pepper lengthwise, approximately 1/2 inch wide.
Slice onion into 1/2 inch wide strips.
Mix all spices together in a small bowl.
Pour olive oil into large bowl; add spices and mix well.
Marinate meat, pepper, and onion in olive oil–spice mix for 10 minutes. Be sure meat and vegetables are coated well.
Heat a large skillet (cast iron works best, but any will do) on medium-high. When hot, add meat and veggies. You do not need to add more oil to the skillet.
Stir constantly and cook until veggies are soft and, if using steak, meat is done to your taste (it cooks to medium well in less than 10 minutes). If using chicken, cook until chicken is entirely cooked (10 to 12 minutes). If using shrimp, cook until shrimp has turned pink (5 to 7 minutes). Meanwhile, warm tortillas in your oven or microwave.
Serve family-style with salsa fresca, guacamole, sour cream, shredded Monterey jack cheese, Spanish rice, and black beans. Allow people to "roll their own" fajitas.
Note: For a vegetarian alternative, use mushrooms in place of meat. Cook until soft, approximately 5 to 7 minutes.
Salsa Fresca:
12 very ripe Roma tomatoes, chopped into 1/4 inch square pieces
1/2 cup chopped red onion
1/4 cup finely chopped garlic
Juice of one medium lemon
1/2 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1 finely chopped jalapeno pepper
1 bunch cilantro, finely chopped
1 teaspoon salt
Combine all spices in small bowl. Mix well.
Combine tomato, onion, garlic, and cilantro in large bowl.
Mix all spices together in a small bowl.
Coat vegetable mix with spices.
Pour lemon juice over salsa mixture.
Serve immediately or chill in the refrigerator.
Remember to sample the salsa once all ingredients are combined to see if it suits your taste. Too spicy or salty? Add more tomato and lemon juice. Not spicy enough? Try more chili powder, black pepper, or red pepper flakes. You can also add chopped green and red peppers or yellow and green tomatoes, or substitute lime juice for the lemon juice to make this salsa fresca your own.
Guacamole:
2 ripe avocados
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 small roma tomato, finely chopped
Juice of one medium lemon
1/4 teaspoon chili powder
1 teaspoon finely chopped onion
Peel and mash avocado.
Add salt, pepper, chili powder, tomato, and onion. Mix well.
Add lemon juice and mix well. The lemon juice will prevent the guacamole from turning brown.
Serve with chips or with fajita or burrito fixings.
Choosing the right avocado
Very ripe avocados make the best guacamole. Choose avocados that feel uniformly soft when you press the skin. Avoid hard avocados and ones with noticeable bruising. The flesh inside should be dark green where it touches the skin and lighter green—but not yellow—touching the pit.
Sangria:
One 1-1/2 liter bottle of dry red wine
One orange
One lemon
One lime
One bottle maraschino cherries
1 liter club soda
1 tablespoon white sugar
Slice orange, lemon, and lime into thin rounds.
Pour red wine into punch bowl; add fruit.
Add sugar; mix well.
Refrigerate for at least two hours; overnight is preferable.
Add club soda before serving.
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