I've been a fan of fajitas for some time now & have developed my own unique fajita style. If you're looking for something spicy & fun to eat, give these a try.

Ingredients - Serves 2-3

The Meat
Steak
1 lb
Chicken Breast
1 lb
Cajun Spice

I like to combine both steak & chicken when making fajitas but pure chicken or pure steak fajitas are just as good. It usually depends on what I have in the fridge.

  1. Chop the meat into bite sized pieces & cook medium/high in a lightly oiled wok. You may want to cook the chicken first & add the steak a little later so its not over cooked.
  2. While cooking sprinkle the meat with liberal amounts of Cajun spice.
  3. Once cooked remove from wok & set aside in a bowl. I like to set the oven to warm while I'm cooking. Its useful for heating plates & to keep any food warm while preparing the rest of the meal.
The Sauce
Onions
2-3 Large
Peppers - Any Color
2
Hot Peppers - Jalapenos, Cherry, Cayenne etc.
2-4
Tomato
1
Garlic
4-5 cloves
Beer
6 oz
Cajun Spice
1-2 teaspoons
Garlic Powder
1 teaspoons
Chili Power
1 teaspoon

The sauce is perhaps the most important part of this recipe but also the most flexible. The amount of hot stuff & spice you add is a matter of taste. I like my fajitas to be just hot enough to make my eyebrows sweat but not so hot its inedible.

  1. Add a tablespoon of oil to the wok & heat on medium. You should leave any juice or oil left over from the meat in there as it will add flavor to the vegetables.
  2. Slice the onions & peppers fairly thin & add them to the wok.
  3. Chop as many hot peppers as you think you can take & add them to the wok I wouldn't recommend using habaneros as they tend to produce a rather 'raw hot' that is better suited to dishes that get to mature over a few hours or days like chili for example. I like to use assorted hot peppers for a more varied flavor but whatever you like will work. This is supposed to be a ripping hot dish though so don't be to skimpy with the hot stuff.
  4. Let the onions & peppers fry in the wok for approximately 20 minutes but take care they don't burn. Adjust heat as needed & stir the mix often. After 20 minutes when the onions have turned semi opaque, proceed to the next step.
  5. Now that the vegetables are well fried, add half a bottle of beer to the mix. Any beer will do although for a richer flavor, a darker beer is ideal. Lite beer will work in a pinch though.
  6. Chop one tomato & the garlic & add them also.
  7. Once the beer begins to boil you can lower the heat to medium & let it simmer. At that point add the Cajun Spice, Garlic Powder & Chili Powder.
  8. Continue to cook for at least 30-45 minutes. If it starts to boil dry add a little water. The idea is to have some juice when you're done cooking but not so much that the sauce is too thin & runny. Note that the vegetables will break down almost completely. They will not be crisp as you may find in other fajita recipes. This is intentional & part of what makes this recipe unique.
The Other Stuff
Flour Tortillas
Sour Cream
Tomato
1
Lettuce
Grated Cheese - Mexican Mix
Lemon or Lime
1

While the sauce is simmering you can prepare the other stuff.

  1. Dice another tomatoe & some lettuce.
  2. Grate some cheese. I generally buy pre grated, mixed Mexican style cheese for this dish but just about any normal cheese will do. Anything you'd feel OK grating over Chili is probably good. Strong tasting cheese like blue or brie wouldn't be suitable.
  3. Quarter a lemon or lime.
  4. Lightly mix the meat you prepared earlier with the sauce & serve piping hot right from the wok.

Fajitas are generally eaten by rolling the meat/sauce, sour cream, tomato, lettuce & a squirt of lemon in a tortilla & eating by hand.

The pictured fajitas substituted salsa for lettuce but only because we didn't have all the ingredients that day & we had some salsa left over from another meal. I've never been able to produce exactly the same tasting fajitas twice but that is part of the fun. Adding spice & hot peppers isn't an exact science for me. Most of the time I just 'eyeball it'. Each time it turns out a little different which keeps the dish interesting.

 

Cooking - Fajitas