I’ve never looked up a recipe for fajitas so please do not expect this to be truly authentic. Yesterday, I changed it up a bit and it was a hit with my husband. No, the dog didn’t get any of it! She’s spoiled enough as it is.
As it was a Sunday, I had some time. I always like to prepare all the veggies first then cut up the meat and marinate it, in order to prevent cross-contamination.
Cooking for two, I started with an orange and a yellow sweet bell pepper, rinsed and sliced, also one red onion, thinly sliced. Then I sliced up two boneless, skinless chicken breast halves and tossed them with the juice of two limes, about 1/2 to 1 tsp. Ancho chili powder and the same amount of ground cumin, and salt and pepper to taste. Mix, cover and set aside for an hour.
I use large flour tortillas and dry-toast them in a large skillet, moving each to a plate then covering to keep warm. Heat oil in the same pan, and add all the vegetables and cook until caramelized, about 20 minutes, season with salt and pepper along the way. Then add the chicken, draining it from the lime juice and cook until just done.
Serve with condiments like guacamole (mine is with avocados, lime juice, salt and pepper and a bit of salsa), salsa, perhaps cheese, sour cream, lime wedges.
I usually just put a pinch of cayenne pepper in my chicken marinade but this time used freshly purchased (penzeys.com) dried Ancho and cumin powders that made for a difference in flavor and, hours later, our home smells like dirty socks (the cumin) and it’s about six degrees outside so cannot open the windows!
There were a couple of tablespoons of vegetables left over which I saved for an omelet. Disclosure: tomatoes didn’t look that good so I sometimes get a fresh pico de gallo. Not wishing to go to another grocery for that, I opted for bottled salsa which was OK but it is the middle of winter so forgive me.
I like to just set up the fixings on the counter and we make a plate for ourselves. It may not be traditional but the smokiness and flavors are there and I haven’t made this in a year so hubby was happy to enjoy the dish once again.
Many of us get into food ruts where we make the same dishes regularly. I really miss the farmers market that delivered to my door a large box of whatever was fresh that week. That was a challenge for me to work through, especially in long cold winters with only hard squashes and onions and carrots. All very fresh.
For now, changing up spices or ingredients sometimes makes a routine meal more special. My husband loves meat loaf and hates leftovers, but that cold meat loaf sandwich for lunch the next day is the best thing he’s ever had!
This week marks our tenth wedding anniversary and I found the menu from our reception luncheon that the restaurant personalized with our names, hearts and rings, and had it framed for us. No meat loaf or fajitas, just good Italian food. Cheers, Dee