RECIPE: EASY Beef Fajitas using Home Canned Beef

Every time we've tried to make fajitas using flank steak or skirt steak, they've been tough and stringy.  Perhaps it's the pasture-raised meat we use, or the fact that we never plan ahead and don't have time to marinate.  We also don't always want to bother with firing up the grill.  I developed this recipe to satisfy our beef fajita cravings without all that fuss.

EASY Beef Fajita using Home Canned Beef

Serves 6

• 1 quart jar home-canned beef stew meat
• 1/4. cup beef tallow or ghee
• 3 large onions, sliced 1/4" thick
• 4 cups bell peppers (green, red and yellow) sliced 1/4" thick
• 1 t. ground chipotle pepper
• 1 t. cayenne powder
• 1 t. garlic powder
• 1 t. ground cumin seeds
• 1/2 t. ground coriander seed
• 1 t. mexican oregano
• 2 t. salt
• For serving:
• 1 cup sour cream
• juice from 1/2 lime
• 1/4 cup minced cilantro leaves
  

Combine the spices and set aside.

Drain the beef reserving the liquid.

Heat 2 T. fat in a large saute pan over medium-high.  Add the onions and fry until light brown on the edges.  Stir infrequently - if you let them sit in the fat, the edges will brown before they cook through, which is what you want.  Remove to a small bowl leaving as much fat in the pan as possible.

Add 1 T. fat to the pan, raise the heat to high, and add the peppers.  Fry, stirring infrequently, until they're blackened in spots.  KEEP AN EYE ON THEM!  If you turn your back, the entire pan will burn (Yes, I did this!).  Remove to the bowl with the onions leaving as much fat in the pan as possible.

Reduce heat to med-high.  Add 1 T. fat to the pan and add the beef.  Fry, stirring infrequently, until the edges are lightly browned. 

Deglaze the pan with the reserved liquid and cook until it's mostly evaporated.

Add the onions, peppers, and the spice mixture to the pan, stir to combine, and cook until the vegetables are heated through.

 

While the meat is cooking, combine the sour cream, lime juice, and cilantro.  Mix well.

Serve with tortillas, guacamole or sliced avocado, the cilantro lime crema or cilantro jalapeno sauce.

In the photo above, I served it with Adriane's Tomato Salad with Coriander and Lime.