Quick & Dirty Fajitas

Quick & Dirty Fajitas

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I’m a big fan of bastardizing recipes. I loosely followed this recipe, over at Simply Recipes.

Ingredients:

  • 1lb Stir Fry Beef (cubed or sliced chicken could be used, which I’ve done in the past)
  • Lime Juice
  • Cholula Hot Sauce
  • Black Pepper
  • Pirate’s Bite Spice Blend
  • 1 Package Frozen Mixed Peppers / Onions Mix (12oz)
  • 1/2 Package Herdez Yucatán Blend (Corn, prepared black beans (water, black beans), red peppers, poblano peppers, 12oz)
  • 3Tbs Fajaita Seasoning
  • 1Tbs Garlic Salt
  • 1/2Tbs Cumin
  • 2-3Tbs Bacon Grease (Or whatever alternative you use for high heat cooking)
  • Cheese (whatever)
  • Sour Cream
  • Tortillas, Taco Shells (whatever)

Makes: 4-5 Burritos

Marinade

Firstly, I seasoned the meat with garlic salt, black pepper, fajita seasoning, cumin, and a bit of the pirate’s bite blend. I threw everything in a ziplock bag with about a tablespoon of bacon grease, a half tablespoon of Cholula, and just enough lime juice to make a thick wet coating with the seasoning. Then I beat the hell out of it with a meat hammer,and massaged the bag to ensure everything was properly distributed. I then left it marinating at room temperature in the microwave for an hour.

Time To Cook!
Meat

I heated up another tablespoon or two bacon grease in a skillet on high heat. Bacon grease is quick to smoke, so make sure you’ve got the stove-top fan on. When the pan was preheated, I threw all the meat in. I let it sit, untouched, for about 3 minutes, then moved it around to try to get all sides sealed. Note: I didn’t drain off or dry the marinade from the meat. As it heated, the juices and marinade kind of prevented true “searing”. That was ok. I lightly seasoned the meat a bit more with the above spices. When it was cooked through, I carefully removed the meat from the skillet, careful to leave as much juice/oil in the pan as I could.

Veggies

I Let the pan get hot again for a moment, keeping it at high heat but not losing the moisture from the meat.  I tossed all my frozen veggies in, and let it sit again, untouched. The thing about frozen peppers/onions, is that if you stir it around, they become soggy/soft and lose their texture. I shook my non-stick skillet around just enough to make sure nothing was sticking and burning. I added more of the above spices. I like food with flavor. After around 5 minutes, the rest of the moisture from the frozen veggies and meat had mostly cooked off, and I lightly seared what I could.

The Finish

I tossed the veggies into a big glass bowl. I put the meat back in the pan for a minute to heat back up and sear just a tad bit more without any oil or juices to hinder me. Once heated, the meat went into the bowl (with the exception of a few pieces to cut up to give to my 2-year-old).

I turned off the burner and placed my flour tortillas in the pan, briefly heating each side to give them nice wrapping elasticity.

Ready To Eat!

Toss everything into your vessel of choice, add sour cream, lettuce, salsa, cheese, or anything else you like. We only had a bit of pre-shredded cheese left (which I hate), so Sara and Asher used that. I sliced some block colby jack we had in the fridge.  Sara is gluten-free, so since her life sucks (much like the terrible gluten-free tortilla options), she resigned herself to taco shells.