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Houston, TX
Just your atypical hispanic male living in the big city

Thursday, October 20, 2011

Its all in the bag of fajitas..

Creating good food from already pre-made packages isn't a bad thing. On occasion, I like to use some prepackaged items for some of the dishes that we make here at home. For this go around, I decided to purchase a package deal from the meat section of the local grocery store (Joe V's...a cheaper version of HEB..again in Texas).

Normally, I like to grill fajitas, but as the weather becomes cooler, I tend to cook fajitas either in the oven or over the stove. Now for those that are not aware, beef fajita is actually skirt steak. So if you try to find prepackaged skirt steak, then you have yourself some beef fajita meat. Also, keep in mind that in Tex-Mex cuisine, fajitas can be either shrimp, chicken, pork or other cuts of beef. If you go to any Tex-Mex restaurant, fajitas are the norm, but you are NOT...I REPEAT...NOT having true Mexican food....now moving on....

This recipe lends for you cooking it stovetop as opposed to in the oven. Keep in mind that this was cooked on Sunday, and since I have had oral surgery...well let's just say that I can't eat this. I do have other mouths to feed, so they will have to enjoy this delicious meat.


1 tsp oil
1 package fajitas (can be marinated)
1 large onions, chopped
1 large bell pepper, chopped
1 12 oz beer
1 tbsp Worcestershire
1 tbsp minced garlic
1 tbsp chili powder
1 tbsp cumin
1 tsp salt
1 tsp ground pepper

First start to chop the bell pepper and onion. Notice, that you can cut the bell pepper at an angle. This will cut out the vein and the seeds. Add oil to a large sautee pan and the veggies that you have chopped.

Open the prepackaged fajitas and start to slice them. Make them into strips and place them into pan that has the onions and bell pepper that has been cooking.

Add the beer and the rest of the ingredients. Notice that it will continue to cook foaming a little at first. Stir every so often to make sure the meat is cooking evenly. This is continuing to cook on high, but after 10 minutes, lower the temperature to a simmer. This will continue to cook for a while and meat will continue to cook.

Even though the liquid dissipates, I added more beef stock.

In the end, the veggies will dissipate and the meat will be soft . All of this will be great as either fajita tacos, quesadillas, enchiladas or any other great dish that you can think of.

Remember, the Mantra that Claire Robinson preaches...BYOC (Be Your Own Chef)!

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