Burrito’s or fajitas
The teenagers are now home for 7 weeks 34 hours and 28 minutes. Not that I’m keeping track.
Today was a good. They liked each other (and me) for the majority of it :). Jojo and I did the 6km walk to Bondi beach and back stopping for a mango shake and a chicken pesto sandwich. Pretty good stuff.
Once the hormones are in check, they’re pretty cute girls that I did make.
If I do say so myself.
Jojo requested fajita for dinner so fajitas it is! They’re quite easy to make really as long as you do your best to stay organized since the ingredient list can be a bit long. You can cheat though by picking up cleaned and chopped veggies and even quicker if you buy the Fajita kits. If you don’t mind some chopping, then throwing it all together is a nice change and kids have fun putting their own together.
Let’s get started by browning some extra lean ground beef (sliced beef, chicken or tofu all work great). Add a sprinkle of salt and pepper, cumin, ground coriander, paprika, garlic powder and chili powder. Stir and add 1/2 cup of boiling water. Continue to stir until meat is done.
Now for the prepping! Chop your tomatoes
and some lettuce
The most important part of fajitas according to Alex is the cheese
Mom however (that being me) thinks the onion/pepper addition is what makes a good Fajita
Now fry these up in a little olive oil. Add the same seasoning as your beef. About 1/2 tsp each cumin, coriander, paprika, chili powder, garlic powder and salt n pepper. Fry on a very high heat until soft.
Since the girls finished all the little tortillas for their fajita, I used large sun-dried tomato tortillas and made Burritos for Steve and I . Don’t forget the sour cream and salsa. Add some rice and a salad and your good to go!