Dana's Fajitas

 This is a very easy way to prepare fajitas with any type of meat.

Recipe:

Meat

1 1/2-2 pounds of meat (use skinless boneless breasts or thighs, pork loin steak or beef steak)

3 tablespoons oil

3 tablespoons lime juice

2 medium-large garlic cloves, minced

1/3 cup chopped fresh cilantro

1 1/2 teaspoons chili powder

2 1/4 teaspoons cumin

2-3 teaspoons salt (omit for chicken breast*)

*If using chicken breast, brine first--prepare breasts by slicing them in half to thin them.  Place pieces in a container with 4 cups cold water, 1/4 cup sugar and 2 tablespoons of salt and brine for 30 minutes.  Remove from brine and continue with recipe.

Prepare marinade by combining all ingredients and stir to coat well.  Allow to sit for at least 30 minutes.  Pan sear meat in cast iron skillet using a drizzle of oil or cook on grill (pork and beef to 140°F, chicken to 160°/F).  Cover and allow the meat to rest for 5-10 minutes to finish cooking pork and beef to 145°F, chicken to 165°/F.  Thinly slice meat.

Peppers

3 bell peppers, different colors

1 medium sweet onion

Salt & pepper

Oil

Thinly slice the peppers and onion.  Either pan sear them in the same cast iron skillet you cooked the meat in or you can use a wok.  Heat the wok on high, drizzle in a little oil and add the peppers and onion.  Stir fry continuously, switching the heat between high and medium-high if necessary and drizzling in a little oil as necessary until the veggies are slightly charred but not overdone.  Season with salt and pepper.

Possible Sides

Oiled corn tortillas or flour tortillas

Sliced avocadoes

Blackened, peeled and sliced Poblano pepper

Roasted or pickled Jalapeno peppers

Pico de Gallo (use my recipe but add a minced garlic clove and more salt) or salsa

Sliced tomatoes

Shredded lettuce

Grated cheese

Lime, cut in 1/8ths

Sour cream

Fresh cilantro

Rice & beans (Use cilantro lime rice recipe and add a can of rinsed, drained black beans)