Fajitas

Fajitas are considered a Tex-Mex dish as they were invented by Mexican ranch workers in Texas, to use tough cuts of meat given to them from the ranchers.  

Fajitas

Seasoning

1 T. chili powder

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. salt

1/4 t. pepper

1 t. cumin

1 T. brown sugar

1 T. cornstarch

Mix together and set aside.

Cut a flank steak or skirt steak across the grain and set aside.  

Marinade

2 T. lemon juice

1 T. apple cider vinegar

1 T. worchestershire sauce

2 cloves of garlic, minced

Mix this together in a bowl and stir in the seasoning mix.  Then add the steak and marinate for at least 30 minutes in the refrigerator.  

Vegetables

2 bell peppers, sliced in strips 

1 medium onion, sliced 

Place 2-3 T. oil in a cast iron skillet and heat.  Stir in the marinated steak and sear it about 3 minutes on each side.  Push steak to the side of the skillet and stir in the vegetables (add 1-2 T. water if needed)  to keep them from sticking to the skillet.  Cook to desired doneness. 

Serve over tortillas, with sour cream, grated cheese, and any other desired toppings.    

You could also make these using chicken instead of steak.