My husband and I are fans of Mexican food and these fajitas definitely qualify as Mom Food, because I can get them on the table in less than 30 minutes. Less than 20 if I've prepped the vegetables ahead of time. I got the recipe out of one of the Food Nanny cookbooks I own and it's a definite keeper, even if is does suggest the whole fungus thing. I find that as long as the preparation has me cutting them in large enough pieces to pick out, I can stand to include them for my husband's sake. And he's happy to slide the picked-out pieces onto his plate, so it's a win-win. This is a great vehicle for Marc's Guac.
Fajitas
- 10 taco-size flour tortillas
- 2 Tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts or top sirloin
- 1/2 medium white or yellow onion thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 4 ounces mushrooms quartered (I actually used these, since the pieces were big enough to pick out)
- 1 1.3oz packet fajita seasoning mix
- 1/3 cup water or chicken or beef broth
Preheat the oven to 275°.
Wrap the tortillas in aluminum foil and heat them in the oven for 20 minutes.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Slice the meat thinly and add it to the oil along with the onion, bell peppers, and mushrooms. Cook and stir until the vegetables are tender and the meat is cooked through. Mix in the fajitas seasoning. Add the water or broth and simmer until the mixture has cooked down a bit, about 5 minutes.
To serve, place the tortillas on a plate and pass the meat mixture, salsa, cheese, sour cream, and avocado, in separate bowls.
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