WOW! Fajitas. Let’s say that again backwards, “WOW!” Yes, these Bari Fajitas are so good that you’ll be feeding the frenzy caused at your dinner table – two servings at a time. Initial dinner experiments have shown that nobody can eat just one helping of my Bari Fajita’s.
As the designer of your dinner table experience, be advised that “faja” in fajita translates to “belt” or “girdle” in English. So keep in mind that this meal comes complete with the option to loosen or tighten your belt buckle or girdle strap depending upon how you consume this Tex-Mex mix. Accidental overdoses of tortillas have led to many expanded waste lines.
Instead, it is recommend to mix in a healthy dose of Bari’s Fajita infused Olive Oil with the meat and veggies and focus on the healthier side of the best tasting fajitas of the summer.
1 lb. beef strips
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 large roma tomatoes
1 garlic clove
½ yellow onion
1 tbsp. cumin
1 teaspoon garlic onion
1 teaspoon salt
1 teaspoon chili powder
Corn or flour tortillas
1 large avocado
Bari’s Fajita Infused Olive Oil
·Slice peppers, onion and tomato, thinly slice the garlic clove
·Add 1 tbs. of Olive oil, salt and pepper, then mix well
·Separate the tomatoes from the rest of vegetables
·Then, set aside.
·In a small bowl, mix cumin, garlic onion, chili powder and salt.
·Take 2 tablespoon of Fajita Olive Oil and drizzle over beef strips
·Add the spices and coat well.
·Heat up a large iron skillet with 1 tablespoon of Olive oil
·Cook the beef strips
·Remove from skillet and set aside.
·In the same skillet grill the vegetable (make sure tomatoes have been set aside)
·Then, add to this the cook beef strips
·Add tomatoes slices, cook for 1 minute all together and remove.