Simple steak fajitas with white corn chips



First, I cut up the raw steak into small bite size pieces like this (can be any cut of steak, but the longer marinaded the better the result). I marinaded the steak in enough canola oil to get on each piece, about 1tbs of garlic powder, 1tbs of onion powder, 1/2 tbs of cumin, and 1tsp of salt. This is important to do as the first step so the steak can be cooked at room temperature (not straight out of the fridge cold).



Secondly, Sean fried up some white corn tortilla chips. These were small whole tortillas cut up into triangles and fried in canola oil until golden brown. As soon as they come out of the pan, lay them on a couple of paper towels to get off the excess oil and immediately sprinkle with some salt (to taste). We got lazy and didn't make the salsa this time- this is store bough salsa verde with it.



Chop up 1 green bellpepper (this one had some orange color to it), a red bellpepper, and 1 small yellow onion. Cook these for about 7 minutes on medium-high heat with canola oil to coat the pan. Add 1tbsp of garlic powder and 1 tbsp of onion powder (noticing a theme yet?), with salt to taste. Add some heat here if you like your fajitas MUY CALIENTE!





I used about 8 (small) cloves of garlic. I included a picture of my garlic press because I was surprise to hear that not many people know what that is! It is a kitchen gadget you can fit a couple of garlic cloves in, press the handles together and out comes the garlic through little holes on the other end. I mixed in 2 cloves with the raw steak and the rest I added to the veggie mix about 2-3 mins before it was completely finished cooking.

Cilantro needs to be throughly cleaned before using. I used half of a bunch of cilantro, cut it where the leaves (sprigs) end and set it in a bowl of cold water. Shake the cilantro around in the water and you will soon see grit at the bottom of the bowl with water. Once the cilantro is clean, chop it up. Bunch it together on your cutting board and chop throughly. This didn't get cooked up, just sprinkled on the tortilla when everything was put together.



To make guacamole dip, cut an avocado down the center, length wise. Put your knife in the pit, twist on the pit and it should come out easily. Use the knife along the edges of the avocado to pull the meat out. Start smashing avocado on cutting board until creamy consistancy (I like to leave some chunks). Add (to taste) garlic powder and onion powder (have you noticed the theme here?), salt of course. Optional- I added some salsa verde (you can even add regular red salsa with tomatoes), or some sour cream, and some more heat.


Of course, since this is my first blog, I forgot to take a picture of the end result! HOW AWFUL! I guess we were too hungy!

Put the cooked up steak and veggies inside the white tortilla (optional to add cheese). Roll it up and put toothpicks in to hold the folds. Put inside the used frying pan (with a little more oil to coat the pan) and cook for just a minute on each side. When I put it on the plate to serve, I put guac, sour cream, and cilantro on top of the fajita. It will be golden brown and YUMMY! I promise!-This is a made simple recipe that I copied from my mom and make all the time for myself and the hubby.

I'm sure I missed some other details...
Feedback welcomed!