I love fajitas and not just good ones, but great ones! Fajitas that you're still thinking about the day after you made them the night before. That's how I always judge how really delicious something is. If we're talking about it the day after we ate it, it was beyond amazing. And these were just that!
I used some of the turkey breast from JD's hunting expedition a couple of weeks ago, but chicken, pork or beef also works wonderfully with this marinade.
For the meat:
1 1/2 pounds turkey, chicken, pork or beef
1/3 cup extra virgin olive oil
juice of four limes
1 clove garlic, minced finely
2 teaspoons whole cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons cilantro, roughly chopped
1/4 cup canola oil, for sauteing the meat and vegetables
This is complicated so get ready! Just kidding, it's very simple. Place the meat into a quart or gallon freezer bag. In a small bowl, mix the remaining ingredients except for the canola oil. Add this mixture to the bag containing the meat and make sure the mixture is distributed throughout the bag. Refrigerate and let it marinate for a couple of hours.
For the vegetables:
2 small bell peppers, red, green or yellow
3 spring onions
Slice the peppers into thin strips.
Cut the onions into rings.
Add the canola oil to the skillet and heat on medium. Add the meat and marinade to the oil when it has heated.
Cook thoroughly until the juices are clear. Now cut the meat into small strips, about 1 inch slices. Remove the meat to a plate and set aside.
Saute the vegetables in the same pan for about five minutes, then add the meat back to the pan to heat. That's it! I served mine with chopped lettuce and tomatoes and plenty of sour cream. I personally like to add jalapenos to mine, I like spicy! This is JD's plate and he isn't fond of spicy. Bless him!
These fajitas are wonderful served with Mexi-lina corn casserole. What is Mexi-lina?
Well, it's a blend of Mexican and the Carolinas of course!
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