Will's Fajitas

Will’s Fajitas

I get a lot of compliments on this recipe when I make it for people.  Enough people have asked me for the recipe that I had to write down what I used when I made fajitas one time because I was always making them with some of this, a dash of that, more of this, even more of that. 

Meat and Tortillas

2 lbs. flank steak or 2 lbs. of chicken strips (or boneless, skinless breast meat cut into strips).
12 soft flour tortilla shells.   

Marinade

1/2 cup Soy Sauce
1/2 cup lime juice
1/2 cup Worchestershire Sauce
1/4 cup Olive Oil
2 Tablespoons - Cumin (Cumin's the secret - actually, the more the better)
2 Tablespoons - Garlic Powder
1 Tablespoon - Onion Powder
1 Tablespoon - Mesquite Seasoning
1 Tablespoon - Cracked Black Pepper (Two tablespoons if it's coarse ground pepper)
1 Teaspoon - Cayenne Powder
1 Teaspoon - Chili Powder
1 Teaspoon - Ground Ginger Powder
1 Teaspoon - Salt (optional)

I also throw in about 10 dashes of Tabasco sauce, but I like things hot.

Mix everything up, adding about a quarter to half a can of beer in the marinade container dish if you wish.  Add a couple pounds of flank steak or chicken strips in the mix and let it sit for at least three hours.

Vegetables

1 Large Tomato - Sliced into eighths
1 Large Onion - Sliced into half rings
1 Red Bell Pepper - Cut into 1/2" wide, long strips
1 Tablespoon Olive Oil
1 Lime (cut in half for juice)

Put the olive oil in a deep skillet, get the skillet hot and then throw in the sliced red peppers and sliced onions in with a little bit of the marinade and the juice of one lime (green and red bell peppers optional).  When those veggies are halfway cooked, I throw in the tomatoes and the meat.  Cook the meat for about 2 minutes on each side, or until the meat is just a little pink in the middle.  Cut the meat into strips. Serve on soft shell tacos.  Add Pico de Gallo and Guacamole.

(NOTE - When cooking chicken, the strips will need to take longer - put them in first with the onions and peppers, adding the tomatoes about five minutes into cooking.)

Pico De Gallo:

1/2 Chopped Onion
1 Chopped and Diced Tomato
1/4 cup of chopped cilantro
1 teaspoon Garlic Powder

Mix all together in a bowl.

Guacamole:

Two avacados, cut in half and seeded
1/2 cup lemon juice
1/2 cup onion, minced
1 Teaspoon Garlic Powder
5 dashes Tabasco Sauce

Scoop out avacado meat from shell and mash with varying amounts of ingredients.  Keep tasting the mixture to add more ingredients to taste. 

Also optional - sour cream, lettuce and grated cheese.