Recipe by Chef Jeff
"I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro."
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low-sodium soy sauce
chili powder, or more to taste
red pepper flakes
onion, cut into slices and separated
red bell pepper, cut into thin strips
Super spicy but don't let that stop you. The recipe base is amazing. Just control the amount of heat by reducing the spicy ingredients.
Really good but very spicy. My dad has a sensitivity to spicy things because of a medication and I halved the cayenne pepper and pepper flakes. It was still a bit too much for him and almost for me so if you don't like spice I'd start with a quarter of it and go up from there if that was too little spice for you.
* Percent Daily Values are based on a 2,000 calorie diet.
Melt-in-Your-Mouth Beef Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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