Hola señors and señoras! Its Fajita night, and I’m twitterpated with my new iron skillet!! Let me just start by saying, this is a new purchase that I will soon be reviewing for you. So far I’m really enjoying using it. Just remember to use a pot holder when holding the handle while using this piece of cookware. If you do not have an iron skillet, you are missing out on a cooking tool that will help you perfect the steak, pork chop or many other mouth watering dishes. You don’t have to spend a lot to get a good one either, so take a break, run to target, and grab one.
But enough about the cookware, let’s talk spice! This recipe is FULL of it. Making your own fajita seasoning from scratch is pretty simple, and most of the spices are spice rack staples. Here’s how you do it…
For the Fajitas
1 Orange bell pepper (or your favorite color bell pepper)
1 Poblano pepper (you can use jalapeño if you’d like – this provides a lower level of spice
1 medium white onion (sweet or not)
2 cloves garlic minced
1 lb peeled and devained shrimp
1/4 c silver tequila
2 T olive oil
For the Seasoning
1 T cornstarch
2 t chili powder
1 t ancho chili powder
1 t hot (or mild) paprika
1 t sugar
1/2 t salt
1 t adobo seasoning
1/2 t onion powder
1/4 t garlic powder
1/4 t cumin
1 avacado (for guacamole or just to slice)
Cheese (mexican mix or chihuahua cheese if you can find it – or both! Cheese it up)
1 medium white onion – minced – 1/2 for the guacamole
lettuce – shredded works just fine or you can cut your own
1 jar of salsa – any kind you’d like. I’m not quite good enough to make my own.
1 pack tortillas
Refried beans (you will need 1 can pinto beans that you DO NOT drain, 1 T olive oil, the other 1/2 of the onion mentioned above, 2 cloves garlic, hot sauce, salt and pepper to taste)
Iron skillet and medium frying pan – for the refried beans
Begin by mixing all of your spices together in a bowl and setting them aside. Slice your peppers, onions and 2 cloves of garlic. You should slice your veggies into about pieces that are about 1/4 inch wide, half moons for the onion. Heat your olive oil in the iron skillet on medium to medium high heat (about a 6 or 7). Once it is hot, not quite smoking but hot, toss in your veggies.
Cook for about 8-10 minutes, or until they are nice and brown. Take them out of the skillet set aside. Throw in your shrimp and cook for two minutes then flip. Cook about two more minutes then toss in your spice mix. Throw in your 1/4 c of tequila and the juice from 1/2 your lime. Using a spatula, toss the shrimps around in the spices and tequila until the sauce is combined. Put your veggies back in and toss to coat.
Look at that color! Perfectly coated and browned. Now, take them off of the heat and onto a plate.
Heat the 1 T olive oil in your medium frying pan on medium heat (about a 5). Once its hot, throw in your 1/2 onion and minced garlic. After about 5 minutes, throw in your beans with liquid and heat for about 5 minutes. Season with salt, pepper and hot sauce. Now comes the fun part! Mash those bad boys up with a potato masher.
Mix in some cheese then take them off the heat.
Get your other items situated in bowls and plates for easy access during dining!
Hopefully, you know how to wrap a fajita! Top with whichever ingredients you prefer. For that guacamole, we just smashed the avocado up in a bowl with the 1/2 onion, lime juice, some salt and pepper. It was perfect!