Fajitas are my favorite Mexican food. I recently went on a low carb diet to lose weight and to keep from getting diabetes 2. I have adapted many of my favorite recipes so that I can still eat my favorite foods. Here is how I now make fajitas. Enjoy!
Prep Time: 20 minutes – Cook Time: 2 hours – Serves 2
Ingredients: 1 pound raw beef or chicken, 4 tablespoons canola oil, 1 medium onion, 2 bell peppers that are red, yellow or orange, no-salt seasoning mix to taste
Prep Raw Beef or Chicken
Wash the raw beef or chicken and dry it off. De-bone it if necessary. Cut it into bite-sized pieces. Put it in the refrigerator.
Cut up the onion separately first. To save your eyes from watering and have the easiest job of it: Cut the onion in half. Peel away the outer two layers of the onion from the cut sides. Peel away more layers if they are still green. Put the two sides of the onion flat on their cut sides and cut a third of what is there off. Lay the pieces on their new cut sides and slice thinly. Throw out the ends.
Put 2 tablespoons of the canola oil in a large frying pan and turn the heat up to medium high. Add the onion slices. Stir the onion around until it is all coated with oil. Turn the heat down to medium low. Let the onion simmer on medium low until it is all clear and carmelized to taste, about 90 minutes. Stir every 10 minutes or so.
Cut up the bell peppers into bite-sized pieces. The easiest way to do this is to start at the top of the pepper, by the stem. Curve your knife along the outer wall of the pepper as you cut down, avoiding the seeds. Cut the pepper into about 8 strips this way, and then cut each strip into 4 or 5 bites.
Add the peppers to the frying pan with the onions. Stir well and leave to simmer 10 minutes until the heat sweetens the peppers.
Add Beef or Chicken
Add the other 2 tablespoons of canola oil to the onions and peppers in the frying pan. Turn up the heat to medium. Add the dried bite-sized pieces of raw beef or chicken. Stir until everything is coated with oil. Add no-salt seasoning mix to taste. Let simmer 5 minutes. Stir. Keep stirring and then simmering 5 minutes until there are no pink spots on the beef or chicken, about 20 minutes.
Serve the grilled beef or chicken, onions and peppers in two bowls. Enjoy!
The fat and carbs in fajitas are all from the stuff you will not be adding to these fajitas: tortillas, sour cream, guacamole. Enjoy the carmelized taste of the onions and the heat-sweetened taste of the peppers. These taste so good that I don’t even put salsa on my low fat, low carb fajitas.
Other cooking tips from Cherise:
Lose Twenty Pounds in Two Weeks