Authentic Mexican food-Fajitas at home:.easy recipes easy recipes

One of the most popular dishes in restaurants Mexican fajita today is, in all its different incarnation. Beef, chicken, shrimp, pork and vegetarian, they all have prominent places in the menus for a reason. In addition, the portions are huge and are both home made in foam boxes or are left to be discarded by the staff, making them at home, you can not only save some money, but controlling parties.

First, you need to decide what type of meat you want to feature, if any. If you want to use beef or pork, choose a bone skinny cut. You will need to cut it diagonally, against the grain, enforcing the knife at an angle. Thin slice and 3 ounces of meat for each service. If you are using the boned chicken or Turkey, you can cut it the same way, or cut into bite size pieces. While they are uniform, doesn't matter. Shrimp can be cut in half lengthwise, or even dismembered, depending on the size.

Then prepare the vegetables. It is important that the pieces are uniform, so they cook evenly.

Cooking tools, you ask? No, it is not necessary to have the pans sizzling very little that they have in restaurants. Of course, they are good, and if you use them by all means. But they are not required. A heavy frying pan is enough and some boards. Of course you'll have a good knife.

Because of the amount of vegetables involved, you should not try to do more than two servings at a time. Once they are prepared, you can pop them in the oven insurance cards and keep the oven on low for up to 30 minutes.

Let's look at the ingredients. For each service, you will need:

3 ounces of meat (chicken, Turkey, beef, pork, shrimp), slicedhalf a large onion, green pepper slicedhalf a, slicedhalf a red pepper, slicedolive oilseasoning (you can use Adobo seasoning mixture or similar. Creole seasoning such as Tony Chachere, or Zatarains works very well.)

Put a little oil in skillet. Heat until it is too hot. Add the vegetables thoroughly. Keep them moving in the pot so they don't stick. Sprinkle with seasoning. Once the vegetables begin to brown, reduce heat and let them begin to caramelize. Caramelizing increases the sweetness of the plant, so this step is important. Remove the vegetables on a plate, mounding into a heap. Add meat to the skillet, stirring quickly so it cooks evenly, but do not overcook. Arrange the meat on the vegetables.

Served with warm flour tortillas.

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