Friday, June 26, 2015


~ 4 pounds pork or beef steak, boneless chicken breast, or shrimp
~ 4 bell peppers (red, yellow, green and purple)
~ 3 yellow onions
~ 3 garlic cloves
~ 1 tablespoon fajita seasoning (find at your local tienda [Mexican store])
~ 1 teaspoon cumin
~ 1 clump chopped cilantro
~ salt and pepper to taste
~ enough tortillas for 3 or 4 fajitas each (remember, you will be doubling your tortillas)...For gluten free, use corn tortillas, unless you have an allergy to corn. If you do, health food stores in the United States have rice flour tortillas.
Slice into 3-inch strips the meat, onion and bell pepper, and dice the garlic.
Heat 1/4 cup lard or corn oil. When oil is hot, add the vegetables and cilantro and meat. Fry until everything is done. Serve hot with heated tortillas, and side of beans and rice.

Instructions on how to cook the beans:
If they are dried beans, you will want to soak them in a pot full of water the previous night, all night long. In the morning, add several diced cloves garlic, and cook all day long, turning the heat on low after the first 1-1/2 hours. Beans, when done, will be mushy and the liquid will be halfway dried up, but not entirely.

Rice recipe:
Into 1 cup water, 1 cup vegetable broth, and 2 cups tomato juice, place 2 cups white rice, 1 teaspoon achiote, 2 cloves minced garlic, 1/4 cup dehydrated peas, 1/4 cup dehydrated carrots, 1/8 cup sun-dried tomato, 1 teaspoon chipotle seasoning and 2 tablespoons oil. Bring to a boil, then reduce heat to lowest temperature. Stir occasionally, adding more tomato juice when necessary. Rice will be done when it is not longer crunchy. 

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