Mothers, are you always looking for a quick and delicious meal that’s easy to throw together? Well, I have the perfect idea. Believe me, I’m going to need every one of these recipes after I have kids! There’s hardly any time in my day to cook and I don’t have kids yet. I’m scared to find out what my life will be like after children. Until then, I’m going to fill my meal arsenal up so I am prepped and ready when the time comes.
Today I’m going to share my recipe for fajitas. This recipe was taught to me by a friend; it’s actually his father’s way of making fajitas. The hardest part is getting everything ready to cook!
Here are the ingredients, it looks like a lot but trust me, it's not hard!
Meat: I chose beef this time, but I’ve done chicken and beef, I’ve used shrimp. The instructions are the same so choose whatever you want!
Tomato: I usually only use one when they’re in season but you can use one any time of the year if you choose to.
White Onion
Green Bell Pepper
Red Bell Pepper
Spices: Garlic Cloves, Garlic Salt, Chili Powder and Lowry’s Meat Salt
Fajita Shells (or soft taco shells)
Refried Beans
Sour Cream
Cheese
Lettuce
Fresh Tomatoes Chopped Up
The first step to getting your fajitas going is to get the vegetables chopped up. I like my peppers and onions to be soft and caramelized which means they need to go in the pan first thing. Chop the onions into strips about ¼” thick and a few inches long. The peppers take a little more work. You have to take the insides of the pepper out before you can throw them in the pan. It’s not as hard as it sounds, first cut around the stem and pull everything out that’s connected to it. Make sure all of the seeds are out and remove the white ribs on the inside. After you have the pepper cleaned slice it and throw it into the pan. Your slices should look like this.
This is what your pepper slices should look like. You can do it!
The last step to preparing the main ingredients is to slice up your meat. Make sure you do this last so you don’t contaminate everything. Slice the chicken or beef into long, thin strips. When you do this you’re making easier to cook and eat pieces of meat.
The rest of it is easy. Now it’s time to throw in the spices. I don’t have exact measurements, put in equal amounts of the Lowry Salt, Galic Salt and Chili Powder. Stir it in and make sure each piece of meat and veggie have a little bit of spice on it. It’s easy to add more as you’re cooking it so don’t get stressed out about it. Finally throw in a garlic clove and you’re done.
Turn the burner on and start out at a medium low heat. By doing this, you’re drawing the moisture out of the veggies so no matter how dry it seems don’t add water! The veggies will be supplying the juice to cook it in. Once there is juice on the bottom of the pan turn the burner up to medium and let it simmer, stirring occasionally. You’ll know it’s done when the onions are caramelized and all the veggies are soft. I usually let mine simmer for at least a half hour and I take it off when most of the juice has evaporated off. As always, double check to make sure the meat is fully cooked, but it should be at this point.
Heat up the refried beans and put out the other toppings and you have a delicious, healthy meal your whole family will love.
This is what all your raw ingredients should look like.
