Fajitas

Source: Simply in Season
Date tried: July 15, 2012
Yield: 4 servings
Time needed: 20-25 minutes

This is a fajita filling that can be made with a variety of meats marinated in a choice of sauces.  I made it today using venison (purchased at our local farmers’ market from farm-raised deer) and the cilantro marinade. I love it!  The blend of cilantro, chili powder and lime juice imparts a tantalizing flavour and worked well to tenderize the meat so the quick cooking over high heat did not dry it out.

Fajitas

Fajitas
1 lb/500g chicken breasts or thighs, or lean sirloin beef or venison round steak, cut into thin strips
4 cups/ 1L mixed vegetables:  onion, green or red sweet pepper, carrots yellow squash, etc. all thinly sliced.
Red or black ground pepper

1 cup/250 ml fresh cilantro leaves, finely chopped
2 Tbsp. soy sauce
1 Tbsp. oil
1 Tbsp. chili powder
2 tsp. ground cumin
Juice of one lime

Flour tortillas
Bowls of garnishes e.g shredded cheese, diced tomatoes, salsa, sour cream

Mix cilantro with soy sauce, oil, chili powder, ground cumin and lime juice to make a paste.
Coat meat with the paste and let stand at least 15 minutes.
Toss sliced vegetables with dashes of pepper.

Stir fry meat over high heat in 2 tsp. oil.  Remove from pan.
Stir-fry vegetables over high heat in 2 tsp. oil
Serve meat and vegetables wrapped in tortillas and let each person add choice of garnishes.

 

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