When Grumpy is away, that is when I fix and eat the things I love that he doesn’t! Tonight was one of those nights….and I shared my Mexican fix with Christopher! This is a recipe from allrecipes.com that I made in the past – only to mess up and put in way too much cayenne and we could barely eat them they were so spicy – but tonight….they were perfect!
Below is the recipe I used with my changes marked in red:
2 teaspoons seasoned salt
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (I used 1/4 tsp cayenne)
1 teaspoon dried oregano
1 1/2 pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
I used 1 -8 oz. package sliced baby portabella mushrooms
1 medium onion, cut into 1/2-inch wedges (I thinly sliced these instead)
12 fajita size flour tortillas, warmed
Sour cream to help cool for those who need cooling or those who just like sour cream on their fajitas!
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion and package of baby portabello mushrooms until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
If your lucky, you will get a smile from your family like I got from my handsome son after I convinced him to let me take his picture…and hopefully the smile is not only because they love you and are placating you…but because they loved your fajitas too!