Recipes

[denisemb]

On 3/21/2014 AuntG said:

How are you supposed to eat fajitas? I guess what I'm saying is that I don't know what to do with the tortilla (roll it up, put it on the bottom, make layers of them.....)

I don't know how you're supposed to eat them, but I kinda do a half burrito roll: place meat/toppings down the middle leaving one end of the tortilla empty, fold up that side which will be the "bottom" and wrap the opposite two sides into a roll.

OP, when I do peppers and onions for italian sausage sandwiches, I start with peppers in equal part olive oil and butter with seasoning salt, add the onions in later.

[pupwhipped]

On 3/21/2014 Jerz-girl said:

My trick I promise will not disappoint!! it's, soy sauce!! Soy sauce cooked with the onions!

Also use, yellow onions.

Slice your onions and marinate them in a little bit of soy, if you have to, you can add a little bit of water to stretch the soy sauce, marinate for 10 minutes.

When you add the onions to the frying pan, make sure the skillet or flat top is extremely hot with a little bit of canola oil. Add onions and then sprinkle with a little salt & pepper and that's it. (You do not need the marinade) Be careful when adding the onions, they spit and "spark", some will even blackened. Caramelize the heck outta them! You can make them hours in advance in either heat up in the microwave or you can heat up with the peppers.

When doing the peppers, (peppers and onions are cooked SEPARATE!!!), slice green & red peppers and season with salt & pepper only, why...because you want them to stand alone...you DO NOT want to add any fajita mix!! You only want to taste peppers and onions (the soy does the trick, I promise!!) you don't want everything, every one bite to taste like fajita, you definitely want the separation of flavor!! Doing it the way I suggest will do that!! Anyway, add peppers to a very hot skillet that has a little butter & canola oil...do not cook long, you want them crunchy, barely cooked. If you want you may add the cooked onions and reheat with the peppers.

Now for the fajita mix, I'm sure a Mexican restaurant in your area would be more then happy to give you some of their house Fajita mix, just ask...you may have to pay but so what, well worth it!

Also when making chicken fajitas, you may want to try marinating the meat in just a little bit of oil with minced garlic for a couple of hours, over night is even better, add salt & pepper and even a little fajita mix and marinate as long as you can. When cooking meats of your choice, season very well with Fajita mix, this is where all your flavor is coming from!!

Lastly, if you can, grill with hickory wood, make's all the difference in the world. (Along with the onions!) If you cannot, try adding a pinch of a hickory liquid smoke to your meat.

9 key things to remember:

1. Hot skillet!

2. Marinate onions with soy sauce for at least 10 minutes!! (They will be brown in color)

3. Do not season you peppers or onions with Fajita mix! Keep flavors separate!

4. Cook peppers & onions separately!!

5. Marinate the meat before cooking!

6. Season all meats very well with fajita mix!

7. Hickory wood is also key when grilling the meats!!

8. Peppers & onions are cooked SEPARATELY!

9. Peppers are barely cooked and are crunchy where as the onions are cooked until very soft, caramelized, with some charring!

Enjoy!

Jerz

Thank you, THANK YOU! I think I will definitely try the soy sauce and your method of doing the onions and peppers separately. All the ideas sound good!

I do have a marinade that I've used forever for my chicken. I usually do three, boneless breasts. My recipe calls for 1/2 cup lime juice, 6T olive oil, and 1T chopped fresh garlic...or more, if you like. Then I just shake in a bunch of Worcestershire sauce, some liquid smoke and a little Tabasco sauce, grind in some fresh pepper, and toss in a wad of fresh cilantro. Let it marinate in the fridge for a few hours. Next time I might throw a little soy sauce in, too.

Thanks to everyone for the tips!