Classic Fajitas In Minutes
Who doesn't love fajitas. Seriously, show me who and I'll show you the most untrustworthy shifty person you can find. This recipe is ridiculously simple, fills the craving for the classic tex mex dish, and is ready to eat in under ten minutes. Backstrap works best here but any of the top or bottom round from the hind quarter from a deer will do, the main thing is that it is a lean cut trimmed free of any visible silver skin and sinew. I spent years grilling different cuts for fajitas, countless marinades, seasonings, etc. In the end it was the simplest that was the best and matched the quality you would find in the trendiest taqueria and cantina.
- 1-3 lbs venison cut in 1/2" X 3" strips, cut against the grain.
- 1 large white onion cut into 1/4" rings
- 2 bell peppers (1 red, 1 green) cut into 1/2" rings
- 1 large jalepeno (optional)
- 1 lime
- fajita seasoning (you can use your favorite mix or follow the remaining ingredients for a homemade batch.)
- 1 teaspoon chili powder.
- 1 teaspoon paprika.
- 1 teaspoon garlic powder.
- 1 teaspoon cumin.
- 1/2 teaspoon dried oregano.
- 1 teaspoon sea salt.
- 1/4 teaspoon fresh ground pepper.
Heat a non oiled skillet as hot as your stove will get it. WARNING, unless you have a good exhaust fan in your kitchen you will deal with a tad bit of smokiness. Once the pan is fully heated blister the onions,peppers, and if desired the jalapeno. Toss or stir the vegetables occasionally, letting some char and others wilt in the steam. Once the onions start to wilt but before they turn translucent toss in the venison ( already seasoned with the fajita seasoning). This is the step where things will get smokey, steamy, and very aromatic (think of the fancy sizzling platters in your favorite tex mex joint). Cook the meat for about three to four minutes for medium. Pull the skillet from the heat and squeeze the juice of one lime over all the skillets contents. Serve with guacamole, hot tortillas, and fresh pico de gallo