My Sister Ria's Favorite Fajitas
|2 tablespoonsTabasco sauce|
|2 tablespoonsGround cumin|
|2 tablespoonsChili powder|
|1/2 tablespoonFresh oregano; handful fresh oregano and thyme leaves combined|
|1/2 tablespoonFresh thyme|
|1 1/2 poundsflank steak or chicken|
|1 largeOnion; cut in half and then into 1/2 inch strips|
|1/2 red bell pepper; seeded and cut into strips|
|1/2 green bell pepper; seeded and cut into strips|
|1 poblano chile; cut into strips (If none are available in your market, use Cuba|
My Sister Ria's Favorite Fajitas Preparation
Mix all marinade ingredients together.
Coat the meat or poultry in the marinade and let it hang out. Heat two pans, a nonstick griddle to high (ie George Forman), a nonstick frying pan to medium high. Drizzle the frying pan with oil. Cook the onions, peppers, and chiles, with an occasional shake, until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off heat.
Drop meat or chicken onto the very hot griddle pan or a second skillet. Sear for two minutes on each side. Remove from heat. Slice very thin, on the bias, and return strips to griddle to brown and cook through. Drop cutting board and knife into sink to sanitize.
Heat tortillas according to package directions. Fill with sizzling meat and chicken, veggies, and any desired toppings (guacamole is a great touch!) Wrap and chow down.
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4 years, 2 months, 1 weeks, 2 days, 9 hours, 1 minutes ago
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