Mom’s Fajitas

Fajitas were a staple in our house when I was a kid. My mom marinated the meat the night before, and we cooked up a big pan of fajita meat and veggies for dinner. More often than not, I would eat the fajita meat and veggies mixed together in a bowl, smothered in melted cheese, and topped with green salsa. I rarely ever eat these fajitas with tortillas. I’m not trying to be low carb. I just don’t want things getting in the way of melted cheese, meat and veggies.

Prep the meat and marinade at least an hour in advance, ideally the night before:

  • 1 lime, juice, pulp and zest
  • 1.5 Tbsp Penzey’s Fajita seasoning
  • 1 Tbsp vegetable oil
  • 1 lb meat (chicken, pork or beef)

Sauté the meat in a pan on medium-high. While it’s cooking, roughly chop the veggies into your ideal fajita sized slivers. When the meat is cooked, remove the meat from the pan and sauté the seasoning with the veggies (onion through tomatoes) in as little olive oil as possible. (Nobody likes greasy veggies!) It works best if you sauté each veggie type by itself so that you get a nice brown on it.

  • 1 Tbsp Penzey’s fajita seasoning
  • 1 onion
  • 2 zucchini
  • 1 yellow squash
  • 1 poblano pepper or 2 small sweet peppers
  • 1 jalapeno
  • 5 roma tomatoes or grape tomatoes

Once everything has been cooked, throw it all back into the pan together and stir. Then add the following finishing touches and cook for roughly 1-2 more minutes.

  • 1 bunch of cilantro
  • 1 lime, juice, pulp, zest

Serve with:

  • corn tortillas
  • salsa
  • sour cream
  • melted cheese
  • napolitos