Mexican is one of my favorite cuisines. I’ve been making fajitas for years and through trial and error, I’ve finally came up with something we really love, and this is it.
- 2 lb sirloin steak, boneless or boneless chicken breasts (you can either keep them in one piece or slice them and do a stir-fry type of cooking)
- 1/4 cup canola oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 half packet of Sazon Goya Picante seasoning
- 2 tablespoons fresh cilantro, chopped
- 2 bell peppers, sliced in thin strips
- 1 onion, halved and sliced into thin strips
- canola oil
- lime juice
- 12 fajita-size flour tortillas
Place steak or chicken in a glass baking dish.
Combine oil, lime juice, Sazon, cilantro, garlic, salt and pepper in a bowl, stir well, and pour over steak or chicken.
Cover and marinate for about two hours, flipping meat once.
Meanwhile, slice the peppers and onions and place in a bowl with a little oil, lime juice, salt and pepper. Cover and refrigerate until ready to cook.
A great way to slice peppers nicely is to cut off segments, leaving the ribs and seeds behind. Then, all you have to do is cut each segment into lovely julienned pieces.
As I mentioned earlier, you can either prepare your meat one of two ways. Today, I am going to leave it whole and grill it. Sometimes, especially in winter, I prefer to pre-slice the meat and cook it like I’d do a stir-fry. This is the easier way because it is already sliced when it’s done cooking and you don’t have to worry about slicing up hot meat.
When you are ready to get cooking, prepare your grill or whatever cooking vessel you prefer. Remove meat from marinade and cook until desired doneness. I like my steak for this medium rare and of course I like my chicken cooked well done, as I’m sure everyone does.
Whilst that is cooking, heat a pan to cook the veggies. You can use a skillet, grill pan, whatever you have. Just pour the veggies into the hot pan and cook until tender-crisp. I usually squirt a little lime juice on at the end for a little sizzle and extra burst of flavor. Taste for seasoning and add more salt and pepper, if needed.
When the meat is done, let it sit for about five minutes and then slice it into thin strips. If using steak, slice it across the grain.
Transfer your veggies to a serving dish, and place the sliced meat on top.
Heat the tortillas in the mircowave in either a tortilla server or on a plate covered with a damp paper towel, about one minute for ten tortillas. Or, you can do it the old-fashioned way and heat them in a pan or on the grill. It’s entirely up to you. I’m using the microwave because it’s just easier and they come out nice and soft and pliable. And also because I have this nifty, little, tortilla-warmer-upper-thingy.
I call this “Tom” Salad because my husband really does make one awesome tomato salad. He puts a bunch of different spices in it. Whatever he feels like. This is what I have caught him putting in to it.
- 2 large, ripe tomatoes
- 1/4 red onion, sliced
- one long-hot pepper, seeded, deveined and cut in to rings
- salt – a couple of pinches
- pepper – a couple of grindings
- garlic powder – a couple of shakes
- 2 Tbps. olive oil
- 4 or 5 basil leaves
- 1/2 tsp. dry parsley
Cut tomatoes into one-inch chunks. Add sliced onion and pepper. Season with salt, pepper, garlic salt. Pour in olive oil. Turn to coat. Add parsley and basil. Turn again. Refrigerate and serve.