AK and I made YUMMY fajitas the other night. Here's what we did:
Slice colorful peppers into thin strips. Place on lightly oiled (we just sprayed PAM I think) VERY HOT griddle. We broke out the awesome griddle from Japan. Really the key is HOT and let them brown.
Thin slice some onions and add them to griddle when the peppers are brown but not soft. Cook until the onions and peppers are done to your satisfaction
Next, slice thin beef (I can't remember what we used) into very thin slivers. After you have removed the onions and peppers from the griddle, place the meat on. Be sure to not put to many piece on at once because you want them to brown, not boil in their own juices. Also, keep in mind that the meat is very thin so it will cook almost instantly. Brown on one side, turn, brown on other side, remove.
We had a "helpful" kitty that was CONSTANTLY underfoot! 
We topped our fajitas with cheese and sour cream. YUM!!! And with two of us in the kitchen, it really didn't take long at all. 
When we make fajitas I go to the mark-down section of the fresh meat case and get a couple of pounds (about 1/3 pound per person is a good rule of thumb) of cheap beef steaks, round, tri-tip,sirloin, whatever is cheapest. I usually buy several kinds for one dinner, as there is usually just one package of this and another package of that. Then I slice it across the grain if I can see it, thin as I can, the sharper the knife the better. Searing it (as Pam said we did) keeps it tender.
ReplyDeleteoh yum yum ... i'd like to come eat fajitas with you please !!
ReplyDeleteAny time Bonnie :-) If you're here we'll DEFINITELY make fajitas...and I'll take you for a spin :-)
ReplyDeleteAND we can take you to the Mexican restaurant where we first ate them this way and you can compare the originals to ours! Can't remember the name of the joint right now.....will know it by the time you get here!
ReplyDeletelos nogales.
ReplyDeleteAre they better just thin sliced or brined also?
thin sliced. Less work and not as salty...but just as tasty :-)
ReplyDeleteNote to everyone...the first time we made these, we brined the meat. It took all day. Note to Jill, I didn't notice enough difference in taste or texture to warrant brining again, and as Pam said, decidedly less work!
ReplyDelete