When Tim and I got married twenty-five years ago, I planned to give cookbooks as favors to our wedding guests, who’d shared their favorite recipes with us. I didn’t manage to produce the cookbooks in 1995, but I’m hoping late is better than never! I think sharing these recipes (more than 100!) will be a fun part of celebrating this milestone anniversary—and celebrating our friends and family, too.
This fajita recipe is a staple in our family. It comes from my mom’s youngest brother, Mark, and his wife, Diane. Mark and Diane have lived in Phoenix for as long as I can remember, and they’ve mastered Southwest cooking with delicious recipes like this. My grandparents spent their winters in Phoenix for years, and one of my best memories from high school was getting to spend senior year spring break with all of them. I remember Camelback Mountain and lots of beautiful scenery, but the best part of the vacation was visiting gorgeous model homes just for fun. And discovering Chili Cheese Fritos.
The recipe is so easy—you just have to remember to mix it all together in the morning so the meat has time to marinate.
1 lb. sirloin steak or chicken, thinly sliced
3 TBSP. corn or vegetable oil
2 TBSP. lemon juice
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground oregano
1/2 tsp. pepper
1/8 tsp. liquid smoke
Optional: 1/2 cup green, red, and yellow peppers; 1 cup onions; and 1 cup tomato wedges
Combine and cover and refrigerate 6–8 hours. Saute in 3 TBSP. oil over high heat. Add onions and peppers, if you’d like. Can also add tomato wedges at the end. Serve in warm flour tortillas with salsa, sour cream, and guacamole.