- 1 Tbs Smoked Paprika
- Don't use regular paparika in this recipe. This is the only thing that will do.
- 1 Tbs Chili Powder
- You can use garden variety chili powder, but chances are if you do you will wonder why your food doesn't taste like the food you've eaten in Mexico. If you go to Amazon.com and search for chili powder you will find several gourmet varieties, all of which will give you more authentic results than what you get in the store.
- 6 cloves fresh garlic
- Any fresh garlic will do.
- 2 Tbs. butter
- Most people cook with unsalted butter, but if the only butter you have is salted, cook with that. Just be mindful when you season your fajitas that the butter has already provided some salt.
2 Limes (we'll use just the juice)
- You need to use the "key" limes where possible (the little ones about the size of a golf ball. If you can't find those you can use a bigger lime, but don't substitute lemon. Mexican food NEVER includes lemon. (Even lemonade is made from limes.)
- 1 7oz. can of chipotle peppers in adobo sauce
- These peppers are more smoky than hot, so you don't need to be afraid. We're not actually going to use the peppers, we're going to use the sauce. The brand is not important, but make sure whatever you buy contains adobo sauce (since that's what we're going to use.) These are usually found in the Mexican section of the supermarket.
- 3 Bell peppers
- Most people pick one red, one orange, and one green pepper. We use all three because the three colors look nice on the plate and the flavors are slightly different. Use whatever your family likes. This is not critical.
- Again, don't worry too much about this. In Mexico it's very common to see white onions in fine dining establishments. But get out in the country and you're likely to see whatever they have. Yellow onions (like vidalia) add a nice sweetness and the red onions add some kick. Use whatever you have or whatever you like. Or mix and match. This isn't critical.
1 8oz Bison sirloin steak
- As we pointed out above, you could use strip or ribeye steaks, but typically fajitas are made with cheaper cuts of meat. This much meat will comfortably feed four people when combined with the veggies. If your family likes more meat, you could add another steak without breaking the budget.
- 1 Package Tortillas, warmed!
- In Mexico, these would be served on fresh, hot, corn tortillas. If you like corn tortillas, buy the white corn not yellow corn variety. If you like flour tortillas, look in the refrigerated case and see if you can find flour tortillas that are mixed and pressed, but not yet cooked. Simply put them, one at a time, in a very hot pan and cook for about 20-30 seconds per side, or until they start to bubble. Then put them in a large bowl or basket with towels wrapped around them to keep them warm.
Smoky Bison Fajitas
If you're one of those people that's constantly looking for ways to reduce the fat and cholesterol in your diet and if you love fajitas, this recipe is going to knock you right off your feet. These fajitas are low in fat and cholesterol, high in vitamins and iron, and good for you from the ground up. And even better than all that, they're absolutely quick and inexpensive to make. What could be better than quick, easy and inexpensive? The recipe calls for bison sirloin. If you like more decadent fajitas try a strip steak or ribeye. Yes, I suppose you could probably use beef, or even chicken (gasp,) but with all the health benefits of bison, why would you want to? As far as vegetables, if you can buy organic where you live go for it. The rich flavors will be worth the extra cost. I'll warn you in advance, if you haven't been deep into Mexico these smoky bison fajitas will be unlike any you have ever eaten before. The rich earthy flavors will have your family asking for them again and again. We'll start by listing ingredients and explaining why we're using what we're using so you can make a truly authentic food. If it's okay to make a substitution, we'll indicate it. If not, we'll let you know that as well. The recipe is designed to feed four people. If your group is bigger than that, increase the ingredients proportionally. So let's get started. Oh, and be sure to let us know what you think. Ingredients: