This meal is one we serve as a lunch to our retreat guests
under the title of "Mexican Fiesta". This recipe
covers the basics of fajitas, but we serve it with several
condiments. Warm flour or corn tortillas are a must! We
also like to serve it with shredded cheddar and/or jack
cheese, shredded lettuce, diced tomatoes, fresh guacamole
(see recipe), tomatillo and/or roasted tomato salsa (see
recipe), and sour cream.
Yeild: Serves 6 people
Ingredients:
6 5-6oz grilled chicken breast, boneless and skinless,
sliced (see Master Recipe in It's Not Just Camp Food Anymore)
or
2 pounds ball tip steaks, roasted and then sliced
1 T. Light chili powder
1 T. Cumin
1 T. Paprika
2 t. Kosher salt
2 t. Pepper
6 cloves garlic, minced
2 Yellow onions, sliced
3 bell peppers, your choice of color (we use red, yellow,
green; see glossary)
2 Roma tomatoes, wedged
¼ c. canola oil
Instructions:
Toss sliced cooked chicken or beef with all of the spices
until well coated. Place canola oil in the bottom of a
large skillet. When oil is hot, add chicken or beef (until
heated through, around 5 minutes). Remove the beef or
chicken to hold on the side. Re-heat the pan Add in oil
then garlic and onions, sauté until translucent,
now add the peppers and continue to sauté, when
soft (3-4 minutes) add in the beef or chicken. Serve immediately
with warm flour or corn tortillas and all the other condiments
listed.
Note: Make this a more complete meal with refried
beans and rice
