fajitas: once more, with chicken
Nov. 14th, 2016 10:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
edenfallingBelow you see four peppers that I have picked over the past week or two -- where by "picked" I mean "trimmed and saved after they were chewed off their plants by squirrels." I sliced them up last night to serve as one of the two peppers in my latest batch of fajita filling, and stored them in the freezer overnight with the other sliced veggies.
To make fajitas, I use two bell peppers, two onions, an Ortega spice mix packet, some additional cumin, chili pepper, garlic powder, and oregano to taste, and a pound to a pound and a half of whatever meat is on hand. This time, the meat was four chicken thighs. I hate slicing meat, but here is a secret: it is about ten million times easier to cut half-frozen meat than fully thawed meat. Now you know! So I only moved my chicken from the freezer to the fridge around 5pm, and did my cooking around 9pm while it was still nicely firm and solid.
The results taste pretty good, if I do say so myself. :)
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[[original Tumblr post, for when the embedded images inevitably break]]
To make fajitas, I use two bell peppers, two onions, an Ortega spice mix packet, some additional cumin, chili pepper, garlic powder, and oregano to taste, and a pound to a pound and a half of whatever meat is on hand. This time, the meat was four chicken thighs. I hate slicing meat, but here is a secret: it is about ten million times easier to cut half-frozen meat than fully thawed meat. Now you know! So I only moved my chicken from the freezer to the fridge around 5pm, and did my cooking around 9pm while it was still nicely firm and solid.
The results taste pretty good, if I do say so myself. :)
. . [[original Tumblr post, for when the embedded images inevitably break]]
