Fajita first appears in books as early as 1971. It is a cuisine that is Texan-Mexican “Tex-Mex” or Tejano. It gets its name from thin strips of beef skirt and/or steak, onions and peppers. A cast iron skillet is a must here.
- 1 lb of chicken or beef
- 1 Large Bell Pepper
- 1 Large Onion
- 1/4 oz Fresh Lime Juice
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Oregano (Optional)
- 1/4 Teaspoon Chili Powder
- Salt & Pepper
Start by seasoning your chicken or beef well, tossing with the herbs like cumin, oregano, chili or even paprika, salt and pepper.
Get the cast iron skillet very hot. When you put cooking oil in it, it should smoke. Throw in the sliced vegetables and stir it until the start to soften. Remove, set aside. Next throw in in the beef or chicken and allow to cook through. I often do slice the chicken or beef in strips, but I also slice them again to allow them to cook even faster. Be careful not to over cook, as they will be come dry and tough.
From there, add back in the cooked vegetables and heat through.
From here you want to have your flour tortillas nice and warm, almost hot. This can be done in a skillet or oven.
Now you can add sides for toppings:
- Fresh grated cheese
- Sour Cream
- Fresh chopped cilantro
- Fresh chopped tomatoes