Sizzle up your dinner game with these fajitas
Published 1:30 am Tuesday, August 23, 2022
Let’s gather around a large hot skillet for a bit of “sizzling” showmanship. Fajitas are a tasty crowd pleaser with sauteed bell peppers, onions and garlic combined with your choice of choice of shrimp, or chicken or beef cut in strips. Add a flavorful, simple-to-make sauce, and I like to say, “it is all in the SIZZLE!”
So, gather your family and friends and get sizzling! Add to the fun and serve with golden margaritas or ice cold cervezas. Muy bueno!
Sizzle sauce
1 cup peanut or vegetable oil
½ yellow onion, medium size
½ cup water
5 cloves of garlic
1 cup chopped cilantro
1 tablespoon salt
1 tablespoon black pepper, any grind available
2 tablespoons cumin, ground
1 tablespoon chili powder
Place everything in a blender and blend on high speed until smooth. Set aside.
Meat and veggie mix
½ cup vegetable or peanut oil
Shrimp, any size, peeled, tail off and deveined, and/or a combination of chicken and beef (flank, filet, ribeye) cut into 3-inch-by-¼-inch strips. Protein should total 1½ pounds.
1 whole onion, peeled and cut into 3-inch-by-¼-inch strips
2 bell peppers, yellow, red or green
2 tablespoons garlic, peeled and chopped fine
Have a metal pot trivet handy for the serving table.
Warm/toast your corn or flour tortillas in a skillet pan, brushing with butter or peanut oil spray. Stack them and keep warm.
At serving time, pour oil in a large skillet. Suggestion: You can do this on your stovetop with a strong exhaust fan, or place the pan on smoking hot outdoor BBQ grill (outdoors is preferred to avoid setting off home fire alarms).
When the oil is smoking hot, add your chicken, beef or shrimp. Cook to rare, then add the bell peppers, onions and garlic to the meat. Cook one additional minute, then pour half the sauce over the meat and veggie mixture. It should sizzle! Continue until the meat is thoroughly cooked. Bring to the table … again, sizzling! … and place it on the pot trivet. Bring the warmed tortillas to the table along with remaining sizzle sauce as an additional condiment.
Serve with guacamole, sour cream, rice or beans. Festivo!
Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He’s been at Tulalip since 2007 and has more than 30 years of culinary experience.
