Beef Fajitas

Ingredients: 

1/2 Lb Stir Fry Beef
1 Red Pepper or Green Pepper (Use to change up the color)
1 Medium Red Onion
3 Tbsp of safeflower oil
4 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  In a shallow bowl, mix together a fair amount of the seasonings and roll beef around in it until well coated. If strips are 6" or longer, cut in half before cooking. Cook beef for 2 - 3 minutes turning often to lightly brown all sides but not cook through. Once browned, remove from heat, set aside and cover in aluminum foil to rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.   Reduce heat on skillet to low and mix together beef into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either beef or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the beef and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Chicken Fajitas

Ingredients: 
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.  Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Pork Tostadas

This is an easy to make dish for a quick flavorful dinner 


Ingredients: 
3 4" corn tortillas
1 1/2 Cup of Soybean Oil (any light oil such as safflower or canola will suffice)
1/2 lb of ground pork (This recipe also works with http://www.skinnytaste.com/2012/04/slow-cooker-pulled-pork.html quite well)
1 Red Onion (small)
1 Red Pepper (small)
3 - 4 sprays of olive oil (if not using a Misto, use about 1 Tbsp of oil)
8oz of shredded Mozzarella cheese
1/4 - 1/3 Cup of Barbecue Sauce (http://raygasnick.blogspot.com/2012/05/simple-and-tasty-barbecue-sauce.html) 
Kosher or Sea Salt*
Black Pepper*
Paprika*
Cumin*
Coriander*


Preparation:
Preheat oven to 375. 


Dice up onions and peppers into small (less than 1/4" dice). Heat a non-stick skillet over medium heat with the olive oil until it gets warm. Drop in diced onions and peppers and let them sizzle until they become translucent and soft. Flatten and season ground pork with salt, pepper, paprika, cumin, and coriander to your liking. Add pork to the skillet and break up into small pieces with a spoon. Pork will turn white when cooked so continuously break it up so that all sides cook evenly.  Pour in barbecue sauce, stir together and reduce heat to low and cover. 


In a 2 qt stainless saucepan (gets hotter than nonstick) heat up the oil until it is between 275 and 325 degrees. Drop in one corn tortilla and fry until crispy (flipping as needed).  Once the tortilla has crisped, remove and place on a paper towel covered plate (lightly salt).  Repeat this process two more times with the other two tortillas. 


On an oven safe tray, place 3 tortillas and cover lightly with cheese. Pour heaping spoonfuls of the pork mixture onto the cheese and cover with remaining cheese. Bake for about 10 - 15 minutes or until cheese has melted. 


Serving: 
Serve hot and eat like a flat taco (do not try to cut it up as it will not cut well).