Fajitas are one of my family’s favorite dinners. I could probably serve it once a week without anyone complaining. They love it that much.
I’m not sure why – I don’t feel like I do anything special – but they absolutely love them.
I thought I’d share my recipe with you – just in case you’ve never made these yourself at home before. I think they are better than the restaurant version.
The secret, to me, is two-fold: lots of seasoning and time. Time makes the meat tender. Seasoning makes it flavorful. I don’t use any fancy ingredients; no special spices or exotic foods. You can buy any of this at the grocery store:
I cut my chicken tenders into smaller, thinner slices. Sometimes I do the same for the meat (depending on how thick it was cut at the store). I slice my onion thin and the bell peppers I leave a little thicker because I like that taste when I bite into my fajita. The refried beans I don’t put in the fajita meat when they are cooking, but I do heat them and serve them on the side to put in the fajita when it’s made at the table.
So, let’s get this recipe going here:
First, brown your meat in a little oil in your skillet:
I put all the meat in together. It’s probably not how the Food Network folks would do it, but I (am lazy) don’t have time to cook each part separately and put it aside while I cook the rest. Just toss it all in, I say.
When the meat is cooked, I add the tomato and seasoning:
Once I get that incorporated and let a little of the juices from the tomato cook off, I add the peppers and onion: (I don’t normally do yellow, just happened to have them on hand)
Let it all simmer for a while – until the veggies are tender and you’re ready to serve. I love this skillet I inherited from my mom – I can set it to “Low” and let things stay warm under the lid until we’re ready to sit down to eat dinner together.
Serve with warm tortillas, sour cream, cheese, lettuce, tomato, salsa, etc.
2 pounds steak, sliced thin
1-2 pounds chicken tenders, sliced very thin
2 bell peppers, julienned
1 large onion, julienned
1 can Rotel tomatoes with chiles
1 packet taco seasoning
- Slice your steak & chicken into thin strips. Season lightly with salt & pepper & set aside.
- Slice your peppers and onion into thin strips. Set aside.
- Heat your skillet with some oil and add the meat. As the meat is cooking, sprinkle liberally with cumin, chili powder and garlic powder.
- Sauté the meat until it is browned and then add the can of tomatoes and the taco seasoning.
- Simmer until most of the juices from the tomatoes has cooked off.
- Add the vegetables and cook until the onions are translucent.
- Serve with warm tortillas, sour cream, cheese, lettuce, tomato, salsa, etc.
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