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Title : Delicious and simple: How to cook fajitas
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Delicious and simple: How to cook fajitas

What all you party people! It's that time of the month. (No, no that time of the month). Time to learn to cook something new.

This time we are going back to basics with our recipes with easy peasy, Level One fajita recipe. With less than 10 ingredients, you will end in 30 minutes. If you're feelin 'hungry and want to try something new and simple for dinner, you have come to the right place.

If it has not been cooked in a while or you're new in the kitchen, sometimes just a simple delicious recipe, you can enter the game. You start to cook, maybe a couple of times in a couple of weeks, and then to find a more adventurous recipe. The snowball effect continues, and before you know that cooking is regularly a few times a week and have a variety of recipes in your arsenal.

fajitas were the recipe opening doors for me. They were one of the first things I learned to cook when I was starting to fend for himself in the kitchen, and still make an appearance on my regular rotation of dinner. They are delicious, they make great leftovers, plus they are pretty impressive if you have people. Just look at those colors!

So today you will learn the basics of this classic, go to the recipe for entertaining friends in a movie night, game night, or whatever you crazy kids do for fun.

talk enough.

Let's get to it!

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6

ingredients:

• 1 pound of meat - flank or skirt steak works best. If you're not a fan of beef or are on a budget, chicken thighs or breasts work well here too!
• - 2 peppers your color choice
• 1 medium onion - I like red, but you can choose your favorite
• 2 tablespoons olive oil (divided into 1 tablespoon portions - one for the marinade and one for cooking)
• juice of 2 lemons (or 3 limes)
• 1 teaspoon red chili powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

to serve:

• butter lettuce (or omelets if not feelin 'paleo or have guests not paleo)
• pico de gallo
• sauce
• avocado / guacamole
• cheese or sour cream (optional)

Equipment:

• cutting board
• knife
• bowl
• fork
• pan
• clamps

Instructions:

1. Make your sauce -. Mix 1 tablespoon of the olive oil with the lemon juice, red powder, garlic, chili powder, salt and pepper in a mixing bowl a good size (you'll put the meat in there too)

2. Cut the steak against the grain: this is probably the most important advice throughout this recipe, so listen up! Slice the meat against the grain will allow the meat more tender and flavorful. If you cut your meat down the wrong path, you will end up with pieces of long, stringy, chewy inedible meat, and damn close. You can still eat meat, but the jaw get a hell of a workout, and you'll be sad.

"I thought there was grain in Paleo! What do you mean slice against the current ?!"

Take a look at that beautiful piece of meat on cutting board. You'll notice that there are a lot of lines in the flesh which are all in the same direction. This is what is called the "grain". You will want to cut the meat perpendicular to these lines in the flesh. This is what it will look like:

In addition to cutting the meat against the grain, also want to cut pretty thin. This is because this particular're cooking meat in a pan. If you look thin, you can easily see when it is cooked and cooking meat quickly if cut thin. You are hungry. I'm hungry. Let's hurry and eat anymore.

I will not get sciencey you. I'm here to cook. If you want a nerd, in-depth exploration of the theory of cutting meat, check out this post the wonderful Alton Brown.

3. Place these slices of meat in the sauce and mix well to coat. Go ahead and mix with your hands. Do not be shy. Just be sure to wash your hands afterwards.

cover with plastic wrap or a plate or nothing at all and place the meat dish in the fridge - if you are good at thinking about the future and marinating meat before time can leave this marinating for up to 4 hours. If you are a last minute planner meals like me, just keep the meat in the marinade while preparing its other ingredients. This is long enough to help tenderize the meat and give it some flavor.

Do not let marinade recipes that require you to stop it! Even 15-30 minutes is better than nothing.

4. Wash the knife and cutting board very well or change out. This is important! Nobody wants to be sick of cross contamination. Some people even suggest keeping a cutting board for vegetables and meats. It is not a totally crazy idea since you'll be 100% sure that they will not give viscous substance raw meat in your vegetables!

5. Cut the peppers and onions. Doing it this way:

Peppers:

onion:

Note: I chose my onion wrong. It was a / flat donut shape tire instead of a round shape / sphere. There was not much for me to cling to during cutting, which means that the fingers and the knife were hanging close enough I was cutting. Choose a more spherical onion when you're shopping for this recipe. You'll be less likely to cut their fingies. (It happens to the best of us -. Beware that link if you're squeamish)

5. Heat the pan.

6. Once hot, add the vegetables in the kitchen with 1 tablespoon olive oil. Cook for 3-4 minutes until slightly softer and shinier. Remove from heat and set aside.

7. Let your skillet, reheat, and then throw his flesh. Now, do not just dump the whole plate of meat in the pan. I did and ended up having to empty it - is not difficult, but it always makes me go "uuuuugh". Learn from my mistakes! Use your pliers to place it there very well. You will not want to put that extra marinade in the pan or boiling meat classified and have more time to cook.

cook it for 5-10 minutes or until meat is cooked through. How do you know that kitchen? It will change color from red / pink to brown.

8. Mix the vegetables back into the pan and mix with the meat. (I probably should have used a large skillet).

9. Serve in tortillas or butter lettuce cups with pico de gallo, salsa, guacamole, or anything else your heart desires.

Ta da!

Crushin it!

You made some tasty fajitas demons that look beautiful! Pat yourself on the back. Make a reverence. You Rock!

If you want your fajitas spicier, try adding red pepper flakes or a pinch of cayenne pepper in the marinade. Or you can pour into hot sauce as a topping when you are mounting.

If you are vegetarian, remove the meat and the use of portobello mushrooms or tempeh.

need more calories or a side dish? Serve with some beans and rice. Or try a Mexican cauliflower rice .

Now I know that some of you experienced cooks might be offended by the fact that I cooked this recipe in a saucepan. It is summer time in the northern hemisphere and that is paramount grillin season.

But this recipe is for all level 1 up people there. (Yes, you.) It only takes about 30 minutes and uses the set of a new cook most basic skills (cutting and cooking things in a pan). If you want your grilled fajita meat and vegetables, go ahead! I know it's delicious, but unfortunately not all have access to a grill. In addition, for beginner cooks :. The possibility of under or over cooking significantly increases when cooked over an open flame

Veterans of the kitchen, which I missed tips to make this more palatable food for newbies?

• Do you have a secret recipe sauce fajita?
• How can I add an unconventional vegetables for your line-up that is out of this world?
• Do you use shrimp instead of beef or chicken?

Are you doing something different with fajitas, or just have a question about the recipe? See you in the comments!

Noel

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