What I don't like is that there is nowhere to get freaking Mexican food. Arizona is my heart, and Mexican food is the key to my heart. Amado's carne asada fries, breakfast burritos, being hungover and miserable in the parking lot of a Filliberto's while you wait for your quesadilla is perhaps what I miss the most. (Second to my besties and my parents, obvs).
So, sometimes I get all nostalgic and I just want some damn Mexican. I cannot really recreate the greasy, beany, cheesy wonder of drive-through Mexican food, but I do what I can.
So, here we are at fajitas. My dad makes fajitas, but his are better than this. He makes skirt steak fajitas on the mega-grill, so I'm aiming for that good and if I make it halfway, I'll be pretty pleased.
This is a paleo diet, except for the tortillas, which you obviously can take out and still enjoy the wonder of half-decent Mexican food.
What you'll need for a little taste of the desert:
2 stoplight bell peppers, sliced. I used red and yellow, but you can use whatever colors you want.
1 lb 'pork for fajitas' sidenote, thank you Commissary for so clearly marking your meat products.
1 poblano pepper, sliced
1/2 yellow onion, diced
1 packet McCormick's fajita powder (so I have no idea if this is paleo, but whatever. Yolo and stuff)
2 tbsp olive oil
1/2 cup water
The 'pork for fajitas' came pre-sliced, but if you're just using a hunk of meat, cut it into strips.
Put the olive oil in a big pot over medium high heat.
Add in the pork and let it sizzle for a minute.
Add the peppers, bell and poblano.
Once everything is sizzling away happily, add the water and the seasoning.
Mix everything around so the seasoning doesn't clump on to anything.
Cover, lower the heat to medium and let it cook for around ten minutes.
You can serve and leave the leftovers on low to keep everything warm.
These weren't very spicy (jalapenos next time) but they were definitely what I was looking for. It had tacos and peppers and a little bit of zing. If you're like me and you can't substitute anything in the world for a good burrito, this might help.
Signed, a recovering carne asada addict.
(Jk, there is no recovering from that)
Once everything is sizzling away happily, add the water and the seasoning.
Mix everything around so the seasoning doesn't clump on to anything.
Cover, lower the heat to medium and let it cook for around ten minutes.
You can serve and leave the leftovers on low to keep everything warm.
These weren't very spicy (jalapenos next time) but they were definitely what I was looking for. It had tacos and peppers and a little bit of zing. If you're like me and you can't substitute anything in the world for a good burrito, this might help.
Signed, a recovering carne asada addict.
(Jk, there is no recovering from that)
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