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Fajitas are such an easy and quick meal to throw together, and you can feed a ton of folks with very little money!

I like to make my fajitas with flank steak, but you can also do chicken or pork. You can even make vegetarian fajitas by subbing in mushrooms, tofu or beans!
 
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Step 1: Ingredients

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  • one pound chicken, flank steak, or pork
  • one large bell pepper
  • one yellow or white onion
  • salt & pepper
  • canola or vegetable oil
  • spices for seasoning the meat (see next step!)
  • limes, tortilla, cilantro, etc for serving
The most important part of the fajita is the meat, so choose wisely! You will get the best results if you cook whatever meat you're using whole and then slice after it's rested. Slicing beforehand can make tiny pieces that overcook easily.

I recommend chicken breasts, flank steak, and loin chops - they're all good cuts of meat that will stay moist if you cook them right. :)

Step 2: Spice up your meat and slice your veggies

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This is what I normally use - you're looking at a pinch on each side of the meat:
  • one pinch oregano
  • one pinch chili powder
  • one pinch cumin
  • one pinch coriander
  • big pinch of salt
You can also take a short cut and whip up a batch of my taco seasoning - it works really well too!

If you're able, rub the meat down and let it hang out in the fridge for a while. If not - cooking it right away still tastes amazing. :D

Once you've got you meat seasoned, slice the onion and pepper.

Step 3: Cook the meat

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Cooking times will vary widely depending on what you're using. Heat up a bit of oil over medium high heat. You want a nice hot pan so you get a nice sear!

For chicken breasts (especially big ones) you want to give them 5-6 minutes per side, and maybe a little longer.
Flank steak takes 2-3 minutes per side if you want it medium rare or rare.
The loin chops depend on the thickness - but normally end up being 3-4 minutes per side - much quicker if they're 1/2 thick or less.

Once it's cooked, put in on a clean plate and cover with foil. You'll let it rest while you cook the veggies.

Step 4: Cook the veg

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You'll cook the onions and peppers the same pan you seared your meat in. Add a little more oil if necessary and heat over medium high heat again.

Dump them in the pan and stir every minute or so, until they begin to soften and brown. Add a pinch of salt and some pepper to season then a little. :)

Cook them until they get as soft as you like - this will take 5-10 minutes.

Step 5: Slice your meat and serve!

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Remember to cut across the grain. :D

Serve with lime, fresh cilantro, sour cream, avocado, etc!
sscruffy1 year ago
Yum, looks fast and good
nerd74731 year ago
that looks good but where is the tortilla lol
CurtR nerd74731 year ago
Look under the meat, etc. in the last picture, that's not a plate.
nerd7473 CurtR1 year ago
oh ok lol missed that
Wheatridge1 year ago
Nicely done Jesse. I have always thought of them wrapped in a tortilla. You have made a very nice plated serving.
HollyMann1 year ago
Thank you so much - you've given me a new recipe to try and this sounds so good!
valkgurl1 year ago
I so wish we lived where a flank steak was once again a common item! Life in the wilderness has it's challenges! The best we found---for a brief shining moment--was BEEF FLAP MEAT. Don't ask--I have NO idea what part this is but it is FAB in fajitas! IF you come across it or live where it is common--lucky YOU!!!!---grab yourself some you are in for a treat. Season just like Jessy's and YUM! Broil pan fry or grill---grill is best in my mind.

Also shredded cheese is always a great addition!
rkochman1 year ago
Across the grain AND at a 45 degree angle AND thin. Flank steaks can be a little chewy. Very nice recipe.
dbbd1 year ago
most fajitas recipes call for marinating the meat in lime & soy sauce with the rest of the seasoning. The lime is the secret taste good fajitas have.

Just my 2 cents.
jessyratfink (author)  dbbd1 year ago
I squeeze it over them before eating - that way I get to skip marinating and go right to cooking. :)
xarlock6671 year ago
Um, hate to break it to it to you, but that is not fajita. You know that tendency of the meat to overcook when you slice it into small pieces first? Well that is part of it. Fajitas are never never pink in the middle. Dont mean to be rude, but I grew up 10 miles from the border, and all my Mexican friends taught me the wonder of fajitas.

Slice your meat first, marinate overnight, marinate your veggies too, and cook the lot in a frying pan or a wok. (Woks wokr better.) Cook your meat thoroughly, it should break cleanly when bent 90 degrees. Why? Because it usually goes in a tortilla and you want to eat it and not wear it.

Looks yummy anyway.
jessyratfink (author)  xarlock6671 year ago
But it is! I don't think there's any right way to do them - I've had them both ways and prefer this way more. It really depends on where you are in the country when it comes to how they're cooked!

While I like that style of fajita when I'm out, I much prefer moist meat and quick cooking when I make them at home. Squeezing lime juice over the top really makes them taste like what you'd have in a restaurant. And I can't say I've ever worn it instead of eaten it. :D
billbillt1 year ago
great. i just like mine well done.
mmm the meat you cook always looks so mouth-watering!!
hunter9991 year ago
Wow, that looks great! *stomach rumbles*
Delicious!!