Make Fajitas
A great-tasting way to use up that left-over chicken, pork, or steak! Makes approximately 6 fajitas.
Ingredients
- Precooked Chicken (about 1 breast or 1 thigh), Pork (2 chops), or Steak (1/2 or 1)
- 1/2 lime or lemon
- Cilantro
- Cumin
- Chili Powder
- Onion Powder
- Garlic Powder
- Cooking wine
- Gravy (if available)
- 1 or 2 green peppers (more if needed)
- 1 onion
- 1 medium clove of garlic
- Olive Oil
- Tortillas
Steps
- Slice the meat into long, thin strips. The strips should be about {{safesubst:#invoke:convert|convert}} long and {{safesubst:#invoke:convert|convert}} wide. Steak slices should be sliced even thinner, or they might be too chewy.
- Place the meat in some sort of container or bowl.
- If there is any liquid left over from the storage of the meat, add that. Otherwise, add gravy (if you have it).
- Add the juice of 1/2 lime or lemon. (Substitute: 1 tsp of lemon juice concentrate)
- Add cilantro, cumin, chili powder to taste. Be careful -- cumin can be pretty strong. Add a dash of onion powder and garlic powder.
- With your hands, mix together all of the ingredients in the bowl. Make sure that every piece of meat is covered in the spices.
- Slice one or two green peppers into thin slices. They can be as long as you want, just keep them {{safesubst:#invoke:convert|convert}} or less in width.
- Slice one onion so that you have strips of it. (ie: cut into quarters, slice, and separate layers)
- Chop up one clove of garlic.
- Heat up some olive oil in a frying pan on high. When hot, add garlic.
- When garlic starts turning brown, add green peppers.
- Move peppers around periodically so they cook evenly. When they start turning brown, add onions. Move around periodically.
- The onions will start turning brown pretty quickly. When ALL of the onions seem to be pretty nicely cooked, dump in the entire mixture of meat and spices (including the liquid).
- If the meat was particularly dry (ie: if it was chicken and you didn't have gravy), you may add a bit of cooking wine now.
- Move the contents of the frying pan around continuously with a spatula, otherwise it might start to burn.
- As soon as the meat is hot, turn off the heat. Continue moving the contents around for about one minute more.
- Keep covered tightly until ready to serve.
- Cook up some tortillas, fill, serve.
Tips
- Got more people eating but a limited amount of meat? Never fear -- just add more peppers and onions. They make it stretch.
- Feel free to experiment!
- The garlic is used to flavor the oil. If you want to add more garlic, you need to cook it with the onions or it'll turn black and charred and gross.
- Don't over-stuff the fajitas!
- Limes are better than lemons -- it's a subtly different type of zing. But if all else fails, a teaspoon of bottled lemon juice will suffice.
- It is better if you use a frying pan with straight up-and-down sides so that your fajita filling doesn't go flying out.
Warnings
- The meat MUST be precooked.
- Be very careful when cooking with oil.
- Adding cooking wine tends to make your fajitas a bit sweeter.
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