145: American Fajitas

When bell peppers were on sale, I decided to make fajitas. I didn’t have a lot of inclination to look up a cool recipe for fajitas, so I went with the one in my 2000 Betty Crocker cookbook.

Beef Fajitas

1 tbsp vegetable oil
1 tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp oregano
1 tsp chili powder
1/8 tsp garlic powder
1/8 tsp salt
a dash pepper
Beef (sliced into thin strips)
1 onion
2 bell peppers

The recipe said to marinate the whole steak in the top ingredients and then broil it, but I actually sliced it into thin strips first. I let the beef marinate over 8 hours (from morning until after work). I sauteed the onions and bell peppers in a hot skillet for about 4 minutes before adding the beef to the skillet and cooking it that way. I figured that when I get fajitas in a restaurant, they come on cast iron, so they should be cooked on the stove, not in the oven. I could be wrong about this.

Now, this recipe took red wine vinegar and Mexican chili powder, so I didn’t have particularly high hopes for it. Alex called it a “solid” recipe. It was perfectly fine, nothing to complain about, but I wasn’t overly impressed. The red wine vinegar made the beef taste like any number of other things that aren’t Tex-Mex or Mexican. That’s why I’m calling this “American Fajitas.” It’s hard to mess up something with onions and bell peppers, but I know there are better, more authentic recipes out there. I might make this in a pinch, but I’d be more likely to toss together some spices with some lime juice to make a fajita marinade.

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