Feb 01, 2009 04:56
A couple of updates to the Fantastic Four-Pepper Fajitas:
I've had a great deal of success with adding beef to this fajita recipe, usually in conjunction with the chicken. With a 1 to 1.5 pounds of sliced flank steak, I usually add another pepper or two (a green or a green and a red - better to overload them then the others). Also, when mixing beef and chicken, wain until the beef is cooked on the surface before adding the chicken - chicken cooks quicker that beef.
I usually now add the onions shortly after putting the chicken in, rather than at the same time as the peppers, as in the original recipe. I like having the onions a bit softer.
It's an interesting change to add a small, peeled and chopped Roma tomato to the pan at the same time as the onions. In the frying heat, the flesh of the tomato breaks down and it becomes a tomato liquid that mixes with the oil and the liquids exuded by the meats and vegetables. (If you add a chopped but unpeeled tomato, you get the same effect but with small bits of tomato skin floating around. This may not bother you.) I like doing this, especially when I'm making quesadilla (though it's often nice in the fajita stage too).
recipe,
dinner