Nom Nom Nom…

Best fajitas EVAR!

Ok, heres my awesome recipe for fajitas, because i’m so good, i had to share.

Done correctly, its not that spicy, so dont worry about the chilies you’re putting it… However, you have to be really careful on the prep work.

Ya needs:

-Family sized portion of pre-cooked meat, either beef, chicken (or even beef flavored tofu for you weirdos out there)

You can choose to get the pre-seasoned “fajita” style, or the non seasoned strips and season them yourself.

Personally, i buy Tyson’s, and i get the fajita seasoned chicken, or the non seasoned steak.

-Packet of fajita seasoning (if you didnt get preseasoned meat)

-One Vidalia (yellow sweet) onion, about medium sized.

-One large Poblano pepper (if in season)

-One large jalapeno

- Two bellpeppers, I like to use a yellow and an orange, however, you could use a yellow, orange and red, and just use half of each. NO GREEN!

-A tad of the cooking oil or spray

-Two seperate frying pans or wok’s.

Prep:

Cut the veggies into large chunks. For the onion, cut the top and bottom off, then completely peel the first layer (yellowish or greenish) off, then make 4 large cuts top to bottom, so you end up with the center as a cube about a inch or inch and a half on each side. Discard the center cube, and peel apart the rest so you have large thin chunks.  On the jalapeno and poblano, cut off the stem, and the tip. Make a cut on one side from top to bottom and open it so you can get to the inside and lay it flat. Using a sharp knife remove the center section completely, the white part with the seeds. Get as much white as possible off so that just the green outer layer exists. Wash whats left under cold water to get rid of all the seeds. Then you can cut it into long strips about an inch or two long, and a quarter inch wide.  For the bell peppers, its a similar process. Cut the top off, then use your knife and sever the center section and discard. Wash the inside under cold water to remove all seeds. I usually cut the remaining part in half and then into strips the same size as the chilies.

Heat one frying pan and add oil. When its hot and the oil starts to splatter and sizzle, drop in the onions first, and stir them, as they get browned and softer. Add the jalapeno and poblano now, and stir it around with the onion. The sweet onions will absorb the spice from the other peppers making everything more mild. Add the other peppers next, and stir fry everything over high heat for a few minutes, then lower the heat, cover, and set aside.

Heat the second frying pan with the oil. If you have fajita seasoning, mix it with 1/4 cup of water and set aside. Add the meat to the hot pan, and pour 1/8 of a cop of water over (or the fajita seasoning and water mix) and quickly cover. Let simmer for 2 minutes, then uncover and stir until the water is gone, or the seasoning is almost quickly reduced. After about 5 minutes, add the veggies and continue to stir.

Serve hot with stuff you like to eat fajitas with.

Nom away.

This entry was posted on 6. June 2008 at 15:10 and is filed under Recipes, Written Entries. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.