For my taste, I leave out bell peppers, all three colors. My taste buds prefer poblanos.
I've shared Ice Cream Pie Day, Pinot Noir Day and Soft Ice Cream Day, and today is designated National Fajita Day.Whether you prefer your fajitas with beef or chicken, they both follow the same basic recipe. So, pick your favorite protein, grab traditional veggies and condiments and let’s celebrate.One of my culinary quirks is that I don’t like bell peppers in most dishes where they are traditional.
So, here you are folks — the traditional fixings along with two different meats and their marinades. When ready to cook, remove meat from marinade, drain, pat dry and heat a heavy skillet over medium-high. Add oil. When hot, add onions and cook, stirring until softened and beginning to color, 3 to 4 minutes. Add garlic and cook until fragrant. Be careful not to burn.Turn heat to medium, add cumin and salt to taste. Cook, stirring often until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
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