Do you normally celebrate Cinco de Mayo?
We are pretty low key about it, but I am planning to make some yummy fajitas Thursday night.
I thought I’d share my recipe so if you are interested, you can plan ahead.
These are really easy, just a little time consuming when it comes to chopping and cooking in batches.
You can use chicken, beef or even shrimp. Sometimes I use flank steak and make chicken and beef, but typically it’s just chicken.
I start with 2 thinly sliced onions and brown them in a cast iron skillet until they are golden and caramelized. This is one of my favorite uses for my cast iron. Believe it or not I didn’t own a cast iron skillet until about 5 years ago.
I grew up in a house with cast iron skillets and hated them because they were heavy and at the time I thought a pain to clean. Now that I know you can just use a brush on them, it’s really not a big deal.
Once the onions are nice and brown, remove them and start on the peppers.
They should brown and soften and after that happens remove them and set aside with the onions. If you happen to have 2 cast irons skillets (like I do) you can double team them and expedite the entire process.
Slice one chicken breast per person and brown in the same skillet. Once the chicken is browned, add the onions and peppers back in and then add this packet of magic yumminess…this is the secret. Just follow the directions on the back of the package.
Note: I’ve tried some other brands, and this is my favorite.
I like to make refried beans to go on the side and sometimes I’ll make some Mexican rice.
Okay, so hear me out…these may seem really bizarre, but JUST TRY THEM!!!! They are dehydrated refried beans and they taste the most like restaurant style beans of any I’ve ever had. The only place I’ve ever found them is WalMart
No fajita dinner would be complete without Guacamole. I have been using this Guacamole mix forever! I didn’t used to like Guacamole but Kent has always loved it so even when I didn’t eat it I’d use this to make it for him. You find it in the produce department and it makes the best Guacamole. Edit: I add salt, pepper and lime juice to taste. Cover with plastic wrap stuck right on the guac to keep it from turning brown.
The avocado tool is great for sectioning and removing the avocado from the skin.
A little sour cream and cheese and you are good to go!!!
Now I’m hungry!!!