Mexican food is a favorite in my kitchen and ever since my trip to 3 Hermanos I decided to make fajitas my style. Even though they don’t compare, they were still good.
What you’ll need:
– 1 Red bell pepper
– 1 Green bell pepper
– 1-2 Large Spanish onions (I love onion so I use 2)
– 1 lb. Skirt steak
– 1 8 oz can of enchilada sauce
– 1/4 cup of worcestershire sauce
– 1 packet of Taco or Fajita seasoning
– 1/4 cup water
– 2 tablespoons minced/chopped garlic
– 1/2 can of pineapple tidbits
1. Slice steak into strips, season with salt and pepper and brown
2. Add a couple tablespoons of worcestershire sauce and garlic powder to steak
3. Add water and fajita packet to steak, let simmer
4. Mix the rest of the worcestershire sauce, couple splashes of pineapple juice & enchilada sauce and add to steak
5. Slice veggies and garlic and add to steak along with pineapple.
6. Let simmer on low heat until steak is tender, I simmered for about two hours, but if you don’t have the time, heating until veggies are fork tender (about 20 min) should be fine. The longer you let the flavors marry, the better the dish will taste.
7. Garnish with green onion, jalapenos, olives, or whatever toppings you want.
Tip: If you don’t have enchilada sauce on hand, mix tomato sauce with taco seasoning, cumin, or whatever other Mexican spices you have on hand.
I like my fajitas saucy, but you can add less of the enchilada sauce if you like. I’ve also grilled steak and veggies on a grill pan and it turned out delicious too. This was the first time I added the pineapple and I really liked it. It added sweetness to the spicy sauce. The steak was tender and juicy and was really flavorful from simmering for so long. This recipe is good if you have things to do around the house while you cook dinner. Just slice, add, and let simmer. You could also make this in the crock pot. Bon Appetit!