Crumbled queso frescoor other white crumbly Mexican cheese (feta works, too, in a pinch!)
Sour Cream
Lime wedges
Cilantro leaves
Avocado slices or guacamole
Roasted Tomato Sauce
Instructions
In a large skillet, heat one tablespoon of the vegetable oil over medium heat. Add the onions, peppers, and jalapeno, sprinkle over the sugar, season with salt and pepper, and sauté for about 8 to 10 minutes until fairly tender. Remove all of the cooked vegetables to a one half of a serving platter
Return the pan to medium heat, and add the remaining tablespoon of oil. Add eh beef strips and the seasoning, and sauté for 5 minutes, until the beef is cooked. Taste and add salt and pepper to taste. Transfer the beef to the other half of the serving platter. Tent with foil to keep warm.
Carefully clean the hot pan, and return it to medium-high heat. Make sure the pan is clean and dry before warming the tortillas, one at a time, for 15 to 20 seconds on each side until browned in spots and slightly fragrant. Transfer the tortillas to a plate as they are warmed, and keep them covered with a clean dishtowel to keep them warm.
Remove the dishtowel and squeeze the juice of the lime halves over the meat and the vegetables. Serve the beef and vegetables with the tortillas, and assorted toppings and let everyone fill their own fajitas.
Notes
Vegetables in Fajitas
I use red onions because I like the way they add even more color to the dish, but if you have yellow or white onions, definitely use them. For more color use two different color peppers. And don’t shy away from the tiny bit of sugar, which just enhances the caramelization of the vegetables. If you want a little more heat, you could either use 2 jalapeños, or stick with the one but leave some of the seeds in.