Family Favorite

One of Adam's favorite meals is his mom's fajitas. Every single time we go home, she makes them for him. She makes the fajitas with flank or skirt steak, marinating the meat for a day or two to make it tender and flavorful. Last night, we made the fajitas with chicken and tofu, which still passed the test of Adam's approval. We rounded out the meal with a homemade mango salsa, guacamole, and home-fried tortilla chips. All-in-all, a perfect fajita experience.


June's Fajitas

You can make the fajita filling with any type of meat: beef, pork, or chicken (or even tofu). You definitely don't need a fancy, expensive cut of meat to make the meal fantastic.

meat/tofu
soy sauce
lime juice
garlic, minced
olive oil
onion, sliced
green pepper, thinly sliced
red pepper, thinly sliced
tortillas
shredded cheddar cheese

1. Place the meat/tofu in a plastic Ziploc bag. Pour in soy sauce, lime juice, garlic, and olive oil. Use your discretion and personal taste as to determine how much of each ingredient you use. Allow to marinate for at least 6 hours but up to 2 days. If you are using tofu, only marinate for about 1 hour.
2. Grill the meat on medium-high heat until thoroughly cooked. Slice into strips.
3. Heat a bit of olive oil on medium heat in a large skillet. Add onions and peppers; saute until tender and slightly browned.
4. Heat tortillas to make supple. Serve tortillas topped with meat, vegetables, and cheese.


Mango Salsa with Tortilla Chips

Corn or flour tortillas work for this recipe. If you use corn tortillas, you will have a more traditional chip, but if you use flour tortillas, you will have a crispy outside with a chewy inside chip that is a nice variation to the usual.

1 mango, diced
2 serrano peppers, minced, or pepper to taste
1/2 cup cherry tomatoes, halved
1 (15-oz.) can black beans, drained and rinsed
1/4 cup red onion, minced
2 limes, juiced
splash of white wine vinegar
salt to taste

corn or flour tortillas, cut into eighths
vegetable oil
salt

1. Mix all ingredients, mango to first salt, together.
2. Heat vegetable oil in a large skillet over medium-high heat. Add tortilla pieces a few at a time, making sure not to crowd the pan. Allow to brown on one side, then flip and brown on the other. Place on a paper towel to drain the oil and salt to taste. Serve warm.