Then, I met my wife, Crystal, who was from Oklahoma City. When we would go down to the OKC for vacations, there were three places we always had to go – Pearl’s, City Bites, and this Mexican place that I’ve been trying to remember the name of for weeks. It was there that I started to enjoy that style of cooking.
My two favorite dishes are carne asada and fajitas. I’ve made fajitas before, but, I always followed someone else’s recipe. This time, I set my own path after finding a bottle of tequila in my liquor cupboard.
See, I don’t drink tequila. Not after a fateful night of drinking with a couple of Marine buddies in California. That’s a story I can’t post here, but lets just say that I swore off the evil liquid after that night. So, where that bottle came from beats the hell outta me. One thing led to another, and I decided to make Takilla Fajitas.
Over all, this recipe is pretty easy. It does take a bit of prep, but it’s pretty easy.
Prep Time: 1 day and 20 minues
Cook time: 20 minutes or there abouts
Ease: Easy. 90% chance a drunken sailor could accomplish this without losing a finger. Unlike the other recipes I’ve listed, however, this does have a bit of work to do while the food is a-cookin’...
Serves: 2-4, adjusts easy
Ingredients:
1 pound flank or skirt steak
1 medium yellow onion cut julienned
1 green, red, and yellow pepper julianned
1 can diced tomatoes
1 cup tequila
2 cups rice
fajita seasoning*
olive oil
shredded lettuce
sour cream
shredded cheddar cheese
flour tortillas
Day 1
Take the steak, the tequila, and a few slices of onion. Salt and pepper the steak, then it, the onion, and tequila into a Ziplock bag. Seal the bag, slosh it all around, and then toss it into the fridge until tomorrow.
Day 2
Drain the tequila from the bag and set the steak to the side. Start the rice as once you start cooking, this will take the longest. One thing I’ll be doing in the future is rinsing the rice to get rid of the extra starch so it’s not so sticky. When the rice is going...
In a large skillet, heat olive oil until it’s hot hot hot! Pat the steak dry, put some of the fajita seasoning on it, and ease it into the pan. Let it sear and flip, sear and flip and let it sit for about four minutes. While it’s cooking, slice peppers into ½ inch wide strips. The onion as well if you didn’t do it the day before. Drain the tomatoes. Flip the steak and finish your preps. After four more minutes, pull the steak out and let it heat oil reheat a bit, and mix about a tablespoon of fajita seasoning into the oil. Drop in the veggies (onions, peppers, and tomatoes), season, and cover.
While the veggies are cooking, slice the meat against the grain about 1/4 inch thick. Stir the veggies. Sip your beer. Toss some tortillas on a plate and cover with a paper towel and toss into the microwave until they’re warm. When the veggies are almost done, put the meat back into the skillet and stir all together and let it cook until the rice is done.
Build your fajitas with some rice, lettuce, the sauteed veggies and beef, a bit of cheese and a dab of sour cream.
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*fajita seasoning (courtesy of Kathy at http://www.food.com/recipe/fajita-seasoning-mix-28011)
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Directions:
1 Combine all ingredients in a small bowl.
2 Use as needed in recipes calling for fajita seasoning.
