So, here’s how this recipe originated.
The other evening, we had tickets to a musical in Everett. And as usual, we decided to have dinner at one of the local restaurants before attending the performance. We made our reservation, showed up on time, ordered a drink and our meal and were settled in our booth happily awaiting the pleasure of another great meal in this restaurant. And all was fine until I cut into my sirloin steak.
I had made a huge point about wanting my steak really, really rare. And the waitress had assured me it would be cooked as rare as the health department would allow. So, after a couple of bites I was less than happy. But I’m not one to make a fuss, because, what’s one medium rare steak in the grand scheme of things! (I mean really. It’s not like a certain felon winning the upcoming election. Now that would be a real reason to get upset. But over an unproperly cooked steak? Not that big a deal.)
But, when the waitress came around asking if everything was delicious, Mr. C. told her my steak was over cooked. She took one look at the steak on my plate and told me she was so sorry and would have a rare steak out to me ASAP. I demurred, but she would have none of that! She not only promptly brought me a rare steak, but also boxed up the first one for me to take home. So, this overcooked sirloin steak, currently residing in my refrigerator became a challenge. What to do with this small bit of cooked beef. And, what came immediately to mind? Well duh! Fajitas, of course! And at the mention of fajitas, Mr. C. immediately offered to go to the grocery store. He said I had him at the mere mention of “fajitas”! (He offered to go to the store because I don’t always have bell peppers on hand. I usually buy them only when needed.)
So, then, for sure, it would be fajitas for dinner! And while I was at it, why not try out a new way to make fajitas using already cooked meat. Which then led me to realize, it didn’t have to be just cooked beef. Cooked pork or chicken would also work perfectly.
So, there you have it. The back story to this recipe. (And I know. You didn’t really need the back story. But I had fun writing about this adventure. And it’s my blog. So there!) So, I shall continue with the preface to this recipe as if I hadn’t already written anything at all about the recipe you find below.
The main thing you should know about this dish is that it’s easy to prepare and quite economical. And you use leftover meat. Of course, if you want to make this dish with uncooked meat, that’s quite all right too. In fact, considering myself a decent human being, I’ve provided you with instructions for cooking the meat right along with the veggies.
And of course, you don’t have to make your own fajita seasoning or homemade flour tortillas. But of course, I always suggest that you at least make your own seasoning mix. Especially when the herbs and spices are as common as the ones used in this fajita seasoning mix.
Well, that’s all for today. It’s raining cats and dogs outside and the wind is playing havoc with the few leaves that are still valiantly clinging to our deciduous trees. But I must say, the wind is winning this battle.
Speaking of cats, I have included a picture of Max, one of our orange fuzzies. Although there are dozens of warm and cozy places for our kitties to spend their 20 hours a day napping, Max has decided the pillows on our guest bed provide him with maximum comfort. Or he just wants to drive me crazy in my effort to keep everything neat and tidy. Which is of course, my fondest hope! Regardless, he was most upset when I woke him from his slumbers. And having roused him, didn’t have the decency to stick around after taking his picture to cuddle with him. Life can be very trying if you are cat.
And speaking of critters, real or imagined, I just finished reading A Journey with Orvis, written by Mose Tuzik Mosley. Mr. Mosley is a travel writer. But this book, his first novel, copyright 2024, is a travel tale with Orvis, his imaginary dog. A delightful story and for me, a great way to look back on my own travels to places like Istanbul, Zagreb, and Paris. So, if you enjoy travel books, and learning about interesting places you too might like to visit, this is an excellent read. I enjoyed every page of this book.
On the happy thought of wonderful places yet to visit, as always, I wish you peace and love.
For the Fajita Seasoning:
4 tsp. chili powder
2 tsp. ground cumin
2 tsp. paprika
1 tsp. granulated sugar
1 tsp. granulated garlic
1 tsp. granulated onion
½ tsp. kosher salt, or more to taste
pinch cayenne pepper
freshly ground black pepper
Combine all ingredients and keep in a covered jar in your pantry.
For ALREAD COOKED meat and veggie tortilla filling:
2 T. extra virgin olive oil, divided
1 onion, quartered and thinly sliced
2 bell peppers, (I use one red and one yellow or orange) quartered and thinly sliced
1 sm. garlic cloves, finely minced
6 tsp. fajita seasoning (recipe above), or more to taste
6-8 oz. of very finely sliced cooked beef, pork, or chicken
2 to 3 T. beef, chicken, or veggie broth
3-4 lg. flour tortillas (see my recipe for Flour Tortillas on this site)
Heat 1 tablespoon of the olive oil in a large skillet on medium high heat. Add the onion and cook, stirring occasionally, until the onion becomes soft.
Add the peppersalong with the 2nd tablespoon of olive oil to the skillet, stir occasionally, and cook until the peppers are crisp tender. Add the garlic and cook for one minute.
Add the fajita seasoning along with the sliced cooked meat and broth. Lower the heat to medium. Heat for 3 to 4 minutes, stirring all the time. (You want the meat to get heated through and the flavors to combine, but you don’t want to overcook the meat. Taste and add more fajita seasoning if needed.
Serve immediately in warmed* tortillas.
Offer a variety of toppings at the table.
*To warm one or two flour tortillas, place them on a slightly damp paper towel in your microwave on high for about 15 seconds.
For the table:
For example: sour cream, grated cheese (I use sharp cheddar cheese), sliced avocado or guacamole, salsa, lime wedges, finely chopped green onion.
For UNCOOKED meat and veggie tortilla filling:
2 T. extra virgin olive oil, divided
1 onion, quartered and thinly sliced
2 bell peppers, (I use one red and one yellow or orange) quartered and thinly sliced
1 sm. garlic cloves, finely minced
6-8 oz. of very finely sliced uncooked beef, pork, or chicken
6 tsp. fajita seasoning (recipe above), or more to taste
2 to 3 T. beef, chicken, or veggie broth
3-4 lg. flour tortillas (see my recipe for Flour Tortillas on this site)
Heat 1 tablespoon of the olive oil in a large skillet on medium high heat. Add the onion and cook, stirring occasionally, until the onion becomes soft.
Add the peppersalong with the 2nd tablespoon of olive oil to the skillet, stir occasionally, and cook until the peppers are crisp tender. Add the garlic and cook for one minute.
Add the uncooked meat and stir fry beef or pork until your desired doneness and chicken until no pink remains.
Add the fajita seasoning along with your broth of choice. Lower the heat to medium. Heat for 3 to 4 minutes, stirring all the time. (You want the meat to get heated through and the flavors to combine, but you don’t want to overcook the meat. Taste and add more fajita seasoning if needed.
Serve immediately in warmed* tortillas.
Offer a variety of toppings at the table.
*To warm one or two flour tortillas, place them on a slightly damp paper towel in your microwave on high for about 15 seconds.
For the table:
For example: sour cream, grated cheese (I use sharp cheddar cheese), sliced avocado or guacamole, salsa, lime wedges, finely chopped green onion.