My Sister Ria's Favorite Fajitas

2 Servings
Chicken Mexican
Quick Loved Chicken Mexican

inade
2 tablespoons asco sauce
2 tablespoons ground in
1 teaspoon spice
2 tablespoons li powder
1/2 tablespoon Fresh gano handful fresh oregano and thyme leaves combined
1/2 tablespoon Fresh me
1/2 bottle r
The Guts
1 1/2 pounds flank steak or cken
1 large on cut in half and then into 1/2 inch strips
1/2 bell pepper seeded and cut into strips
1/2 en bell pepper seeded and cut into strips
1 poblano le cut into strips (If none are available in your market, use Cuba
Wraps
5 tillas

Mix all marinade ingredients together. Coat the meat or poultry in the marinade and let it hang out. Heat two pans, a nonstick griddle to high (ie George Forman), a nonstick frying pan to medium high. Drizzle the frying pan with oil. Cook the onions, peppers, and chiles, with an occasional shake, until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off heat. Drop meat or chicken onto the very hot griddle pan or a second skillet. Sear for two minutes on each side. Remove from heat. Slice very thin, on the bias, and return strips to griddle to brown and cook through. Drop cutting board and knife into sink to sanitize. Heat tortillas according to package directions. Fill with sizzling meat and chicken, veggies, and any desired toppings (guacamole is a great touch!) Wrap and chow down.


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