How to Make Fajitas
Slice the meat into long, thin strips., Place the meat in some sort of container or bowl. , If there is any liquid left over from the storage of the meat, add that., Add the juice of 1/2 lime or lemon., Add cilantro, cumin, chili powder to taste...
Step-by-Step Guide
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Step 1: Slice the meat into long
The strips should be about 3 inches (7.6 cm) long and
0.25 inches (0.6 cm) wide.
Steak slices should be sliced even thinner, or they might be too chewy. -
Step 2: thin strips.
, Otherwise, add gravy (if you have it). , (Substitute: 1 tsp of lemon juice concentrate) , Be careful
-- cumin can be pretty strong.
Add a dash of onion powder and garlic powder. , Make sure that every piece of meat is covered in the spices. , They can be as long as you want, just keep them 1⁄2 inch (1.3 cm) or less in width. , (ie: cut into quarters, slice, and separate layers) ,, When hot, add garlic. ,, When they start turning brown, add onions.
Move around periodically. , When ALL of the onions seem to be pretty nicely cooked, dump in the entire mixture of meat and spices (including the liquid). ,,, Continue moving the contents around for about one minute more. ,, -
Step 3: Place the meat in some sort of container or bowl.
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Step 4: If there is any liquid left over from the storage of the meat
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Step 5: add that.
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Step 6: Add the juice of 1/2 lime or lemon.
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Step 7: Add cilantro
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Step 8: chili powder to taste.
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Step 9: With your hands
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Step 10: mix together all of the ingredients in the bowl.
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Step 11: Slice one or two green peppers into thin slices.
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Step 12: Slice one onion so that you have strips of it.
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Step 13: Chop up one clove of garlic.
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Step 14: Heat up some olive oil in a frying pan on high.
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Step 15: When garlic starts turning brown
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Step 16: add green peppers.
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Step 17: Move peppers around periodically so they cook evenly.
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Step 18: The onions will start turning brown pretty quickly.
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Step 19: If the meat was particularly dry (ie: if it was chicken and you didn't have gravy)
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Step 20: you may add a bit of cooking wine now.
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Step 21: Move the contents of the frying pan around continuously with a spatula
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Step 22: otherwise it might start to burn.
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Step 23: As soon as the meat is hot
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Step 24: turn off the heat.
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Step 25: Keep covered tightly until ready to serve.
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Step 26: Cook up some tortillas
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Step 27: serve.
Detailed Guide
The strips should be about 3 inches (7.6 cm) long and
0.25 inches (0.6 cm) wide.
Steak slices should be sliced even thinner, or they might be too chewy.
, Otherwise, add gravy (if you have it). , (Substitute: 1 tsp of lemon juice concentrate) , Be careful
-- cumin can be pretty strong.
Add a dash of onion powder and garlic powder. , Make sure that every piece of meat is covered in the spices. , They can be as long as you want, just keep them 1⁄2 inch (1.3 cm) or less in width. , (ie: cut into quarters, slice, and separate layers) ,, When hot, add garlic. ,, When they start turning brown, add onions.
Move around periodically. , When ALL of the onions seem to be pretty nicely cooked, dump in the entire mixture of meat and spices (including the liquid). ,,, Continue moving the contents around for about one minute more. ,,
About the Author
Jonathan Rodriguez
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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