Fajitas
Dinners, International
Ingredients
Meat:
2-3 lbs. chicken breasts OR
2-3 lbs. flank steak or skirt steak
Optional Toppings:
Sautéed mushrooms
Sour cream
Shredded cheese
Guacamole
Avocado slices
Shredded lettuce
Additional peppers and onions, lightly charred
Beans:
1/2 lb. black beans, just soft (*1)
1/8 onion, finely diced
1/2 tsp. Garlic powder
1 tsp. Cumin
1/8 tsp. Cayenne
Salt as needed
Salsa (*2):
1 can (15oz.) drained or 1 package (12 oz.) whole kernel corn cooked
1 heaping cup small variety tomatoes, quartered
1 cup diced bell pepper (approx. 2)
1/2 large onion, diced
7-10 grams diced jalapeño
2 cloves minced garlic
2 T. Lemon or lime juice
Salt to taste
Marinade:
2 T. Lemon or lime juice
3 T. Oil
1 tsp. Garlic powder
1 tsp. Salt
1 tsp. Cumin
1 tsp. Chili powder
Fajita sized tortillas
Serving platter
Foil
Oil or fat
Cast iron pan
Directions
Put the salsa ingredients in a bowl and stir together. Cover and refrigerate until ready to serve.
Cut your meat into thin strips. Whisk the marinade ingredients together and toss with the strips. Cover with plastic wrap and refrigerate until ready to use.
Put your black beans in a pan on medium heat with enough water to cover, the onion, garlic cumin, and cayenne, and some salt. Cook until the beans are desired consistency and flavor, checking flavor periodically and adding water if needed. Once ready, turn off the heat.
Prepare any toppings you will be using.
Drain your beans, move to a serving bowl, and cover until ready to serve.
Set out your salsa.
Drain the meat if needed, and move it to a plate.
Heat your cast iron skillet to medium high heat with enough fat or oil to thoroughly coat the bottom.
Cook the meat strips in batches, about a minute on each side, until you have a good sear.
Move to a large plate or platter and cover with foil.
Wipe the skillet out, or get a new one. Put the tortillas in the skillet on medium high heat one at a time until they are browned on each side. Put them in a container and/or wrap in a towel to keep warm, or serve as they come out of the pan.
Top each tortilla with the meat, beans, salsa, and any other desired toppings.
Notes
*1 This is 1/2 lb. of dried beans. If you are using canned beans, you will need 2-3 cans, depending on size.
*2 You can also mix 1 1/2 cups of store bought salsa with a can of corn in a pinch.
Cooking Beans
Sous Vide instructions here Sous Vide Chicken or Turkey Breasts, Seared if you would rather cook your chicken that way.