Not too long ago I started making my own Fajita marinade instead of using the processed, sodium infested packaged stuff. I'll never go back now. It is so easy and extra yummy and fresh tasting you won't even believe it. A couple weeks ago we tried a veggie version and both agreed that you don't miss the meat at all. You will have to take my work for it but I wouldn't lie to you!
Marinade:
I found 2 separate recipes for this. One has very cilantro based and one was with chipotle. The first I found there was so much cilantro it was overwhelming and the second was maybe a bit too spicy. So I kind of combined the two and have recently realized if you have a few basic ingredients you really can't mess it up! Here is what you definitely need:
* Lime Juice (1/4 cup)
* Vegetable broth (1/4 cup) - You can use chicken broth if thats what you have in your fridge. I realize this is a vegetarian recipe but if you aren't vegetarian and you already have s some open in your fridge then I would recommend not wasting it.
* 2 cloves garlic
* 1 Tbsp honey
* 1 Tsp cumin
* 1 Tsp salt
* 3-4 Tbsp olive oil
I then add 1 chipotle pepper in adobo (you can also use a Jalapeno if you are looking for heat) and about a handful of chopped cilantro. You can use more or less depending on your taste. You can then put it in a blender or food processor or just whisk it together (adding the olive oil last and gradually while you are whisking)
Fajitas:
* 2 bell peppers, thinly sliced( I normally use 1 red and 1 orange)
* 1 large red onion, thinly sliced
* Portobello mushrooms, sliced (they have a very meaty texture and have little flavour. They take on whatever flavour you give them ie your marinade!)
* Tortillas
* Cheese (grated)
* Sour cream, Guac, Salsa for serving
<---mmm. look how yummy these lookOk now place your chopped veggies and marinade in a sealable container and give em a shake. You can let them sit in the fridge for awhile if you have the time but if not start heating up a pan. For Fajitas a cast iron pan works best if you have one. You want it to be medium/High. Once it is heated throw everything from the container into the pan. It should be steaming and sizzling. If not turn er up! Let cook until veggies start to soften and most of your liquid has evaporated. About 10-12 min.
In our house I then take the cast I iron pan and put it on a dishtowel on the table with some serving tongs. I have everything else laid out and we prepare our own fajitas there. (kind of like what they do at Cactus Club if you've ever had them there). These are delicious and easy so make them tonight!
