We’re closing in on the week-end, friends!
Today I wanted to share my adventure with making fajitas AT HOME! Mexican is one of my favorite go-to type foods and one of my staples when I eat out. Last Sunday afternoon, I decided to go ahead and dive in and attempt to make one of our favorites at home to enjoy.
I cheated a little and used Tyson frozen steak strips and chicken. We were STARVING and this was the quickest way to get things cooking. So, I thawed the meat in a bowl of water while I prepped the rest.
I prepared the marinade for the meat, taken from the Simply Recipes version.
- Juice of 1 lime
- 2 Tablespoons of olive oil
- 2 cloves garlic, peeled, minced
- 1/2 teaspoon ground cumin
But I added Emeril’s Essence from the 100 Days of Real Food Blog. Since I didn’t have an actual bottle of Emeril’s essence on hand, I googled it and made my own.
Emeril’s Essence Ingredients:
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
I pared this down a bit because I was making fajitas for 2, not an entire bottle of that stuff. I do have some extra for next time though!
So while my meat thawed a bit, I prepped this spice mix and got the marinade ingredients ready in a gallon plastic bag. I then chopped a red bell pepper (next time I would use more than 1, or add a yellow bell pepper as well) and an entire onion into strips.
I got all of the toppings ready while I let the meat marinate for added flavor. I chopped red onion and tomato, the boyfriend chopped up lettuce. We set out a jar of salsa and sour cream and of course a bowl of shredded cheese. Once we had completed all of the prep, it was time to start cooking.
First, I cooked the meat. Heat your pan with some olive oil (we use EVOO in our house for everything we cook) and toss your meat until it browns and is nice and hot. Since mine was the precooked, frozen type – it didn’t take too long. If you’re using raw meat and fully preparing the entire meal from scratch at home, allow yourself some time to cook your meat all the way without rushing it and burning it.
After the meat was cooked, I covered it in tin foil to keep it warm. Next was time to cook the peppers and onions. I cleaned my pan first because there was alot of that black gunk in the bottom, but if you keep a better eye on your meat than I did, you should be able to cook your veggies without rinsing your pan and transfer some of that flavor over to the veggies too.
We sat down for a belly-stretching mouth watering meal. Next time I’ll definitely double up and make extra so that we have leftovers because this was DELISH.