Ingredients with Measurements:
- 1 pound venison, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, paprika, salt, and black pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add venison strips and cook until browned, about 5-7 minutes.
4. Add bell peppers, onion, and garlic to the skillet and cook until vegetables are tender, about 5-7 minutes.
5. Sprinkle seasoning mixture over the venison and vegetables and stir to combine.
6. Warm tortillas in the microwave or on a griddle.
7. Serve venison and vegetable mixture on warm tortillas with desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 39g
Protein: 30g
Substitutions for ingredients:
- Venison can be substituted with beef or chicken.
- Bell peppers and onion can be substituted with any desired vegetables.
Variations:
- Add sliced jalapenos for extra spice.
- Serve with a side of rice and beans.
- Make a breakfast version by adding scrambled eggs and serving on a breakfast burrito.
Tips and tricks:
- Slice the venison against the grain for tender strips.
- Don't overcrowd the skillet or wok to ensure even cooking.
- Warm tortillas in the microwave for 10-15 seconds wrapped in a damp paper towel for soft tortillas.
Storage instructions:
Store leftover venison and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve fajitas on a platter with all the toppings on the side for guests to customize their own fajitas.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the venison is tough, it may not have been sliced against the grain.
- If the vegetables are too crunchy, cook for a few more minutes until tender.
Food safety advice:
- Ensure that the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak. The workers would marinate and grill the meat and serve it with tortillas and vegetables.
Flavor profiles:
Savory, slightly spicy, and smoky.
Serving suggestions:
Serve with a side of Spanish rice and black beans.
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