Fajitas

This is the fajita recipe that I used, except we didn't use red bell peppers and we used lime juice instead of lemon. We pre-cooked the chicken and then froze it along with the peppers and onions. Also, when we warm the tortillas, we wrap a few in a dish towel and heat in the microwave for about 20-30 seconds. This recipe comes from my old Syracuse 8th ward cookbook and was from Holly Welch. (She's like a gourmet cook or something!)

4 large chicken breast halves or 1 1/2 lbs beef, cut into strips
1/2 tbsp oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 small onions, sliced

Marinade
2 tbsp soy sauce
2-3 tbsp fresh lemon or lime juice
2 tbsp fresh cilantro, chopped
1/2 tsp red pepper flakes
dash of red pepper
1 1/2 tsp garlic powder or 3 cloves fresh garlic minced
1/4 tsp ground cumin, optional
2 tbsp oil, optional

In small bowl, whisk marinade ingredients together in the order they appear (adding the oil in slowly). Pour over the meat and marinade for 15 minutes to 1 hour for chicken and 1-4 hours for beef. In a heavy frying pan, heat oil and brown half of the meat (it should not be fully cooked); remove from the pan. Then cook half of the onions and peppers until tender and crisp. Add in the browned meat and stir together; remove from heat and serve. This will make 2 servings. Repeat with remaining ingredients. To garnish, squeeze with lemon juice and serve with warm flour tortillas. Top with sour cream, guacamole, or whatever you like. NOTE- The secret to good fajitas is to brown and sear the meat rather than saute. For this reason you will need a heavy pan that retains heat well and only cook 1-2 servings at a time. Also, traditionally the vegetables should still be crisp so try not to overcook. Total cooking time should only be 2-3 minutes. Serves 4.