Subj : Fajitas was: weather and
To   : Dave Drum
From : Ruth Haffly
Date : Sun Oct 23 2022 20:05:07

Hi Dave,

 DD> You will probably want to substitute for the tequila called for in
 DD> this recipe. If you don't have "Mockingbird Alcohol Free Spirit" at
 DD> hand try mixing agave juice and lime. Tequila is made by fermenting
 DD> and distilling the juice of the blue agave cactus.

 RH> OK, thanks for the hint. I usually make basic fajitas with a commercial
 RH> seasoning, chicken, bell peppers, onions, sometimes tomatoes, salsa and
 RH> sour cream.

 DD>       Title: Arizona Chicken Fajitas
 DD>  Categories: Latino, Poultry, Booze, Chilies, Breads
 DD>       Yield: 4 Servings

 DD> Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term
 DD> for little strips of meat cut from the beef skirt, the most common cut
 DD> used to make fajitas. The word fajita is not known to have appeared in
 DD> print until 1971, according to the Oxford English Dictionary. (The
 DD> word faja is Spanish for "strip", or "belt", from the Latin fascia,
 DD> "band")
 DD> Although fajita originally referred to these strips of beef skirt,
 DD> fajitas now are made with a variety of fillings, such as
 DD> green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
 DD> (FROM THE WIKI)

It's one of those things that made a fast hit in the culinary
world--street food hit the big time. I had my first one when we were
stationed at Fort Hood, TX............and many more since.

 DD> My late brother, Robert, who was an accomplished chef learned about
 DD> fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
 DD> He told me this recipe was as close as anything he had found to what
 DD> he was taught during his time there.

 DD>       Title: Fajita Seasoning (DRY)
 DD>  Categories: Herbs, Chilies, Rubs
 DD>       Yield: 3 Tablespoon

A bit of dried orange peel adds a nice taste to it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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