Saturday, May 9, 2009

Nate's Chicken Fajitas

This dinner is quite a production; Nate only does it maybe once or twice a year, but boy, is it good!

Nate’s Fajita Mix

1/4 C Oil
3 T Cider Vinegar
1/4 C Lime Juice
1 Clove Garlic
2 T green chilies
1 tsp Dijon mustard
1/2 tsp Cumin
1/2 tsp Oregano
1 T Cilantro
1/4 tsp chili powder
2 T Worch sauce

Make a marinade of the above ingredients
Chop 1 pound of beef or chicken for the marinade.

For a crowd that enjoys extra spice add a package of pre-made fajita seasoning or double garlic, chilies, mustard cilantro, and chili powder ingredients.

Combine and refrigerate for 24 hours.

Cut one yellow pepper into 1-2 inch strips
Cut one green or red pepper into 1-2 inch strips
Cut one onion into 1-2 inch strips
Spanish onion for authenticity
Red onion for color
Vidalia onion for sweetness (recommended)

Turn skillet on high, let heat build. Pick meat from the marinade and cook in the skillet on high until cooked through.

Remove meat and add remaining marinade.

Cook down the marinade for 1-2 minutes and add one

Sauté peppers and onion in skillet for 1-2 minutes on high.
Push peppers and onions to the perimeter of the skillet and add back the meat.
Cover for 30 seconds and serve immediately to the table.

Serve with fresh tortillas, avocado or guacamole, diced tomato, sour cream, lettuce, refried beans and a mild cheese.

Caution: This recipe has high oil content and is cooked at very high temperatures. Fires in the skillet can occur.

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