Recipe by zephanie
My husband's recipe for fajitas, based on a recipe found in a Mexican cookbook by Jane Milton and his own experimentation. The inclusion of cinnamon is what to me gives these fajitas such a great flavor! Serve with your favorite accompaniments along with rice and beans and a strong margarita!
- 340.19-453.59 g chicken or 340.19-453.59 g steak or 340.19-453.59 g shrimp, cut in strips against grain
- oil (enough to coat meat)
- 5 g packet Sazon Goya seasoning
- 7.39 ml salt
- 9.85-14.78 ml paprika
- 14.79 ml garlic powder
- 14.79-29.58 ml black pepper
- 1.23-2.46 ml cayenne pepper
- 1.23 ml cinnamon
- 4.92 ml cumin
- 4.92-9.85 ml oregano
- 22.18 ml sugar
- lime juice (just enough to coat meat)
- 0.25 ml tequila
- 1 red onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- flour tortillas or corn tortilla
Directions See How It's Made
- Cut meat in strips (against the grain) and place in medium sized freezer bag.
- Drizzle enough oil over the meat to coat and shake bag.
- Add all all seasonings to bag, shake to coat meat.
- Add enough lime juice to coat meat, plus dash of tequila.
- Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
- Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
- Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.