Boyfriend Fajitas

Fajita is the sort of meal that gets wildly stretched and distorted, depending on who and where you are. This version is what me and my boyfriend cook together. It’s almost certainly not traditional but it is very tasty. Our fajitas are made to cover multiple meals and the boyfriend eats a lot, so if it’s just you, half all the quantities.

Ingredients:

2 peppers, one red and one yellow or orange, chopped

1 kilo of mince, preferably pork

1 large onion, chopped

1 tin of chopped tomatoes, or pasata, or tomato puree with some water

Spices – Paprika (sweet and smoked), pepper, garlic powder, onion powder, salt (plenty), chilli powder, a dash of mixed spices

If you don’t have spices, then you can use a seasoning mix. I recommend Old El Paso Fajita seasoning mix, but you can use whatever.

Oil for the pan, especially if you are not using a non-stick pan.

Tortilla wraps, yogurt and shredded cheese to serve.

Instructions:

First off, if you haven’t already chopped up the peppers and onions, then do so. I generally chop the veg quite small, so it all cooks quicker. Once the vegetables are all nice and chopped, you can throw the whole lot into your pan, add a bit of oil and start cooking them up. Ideally, you want the veggies to all be softened. Feel free to add different veg, like garlic and green peppers, into the mix. This is also when you want to add any chilis like jalapenos or anything like that. The veggies should all be soft and cooked through before you add anything else.

The next step is to add the mince. You want to keep moving everything around, so that everything gets cooked. At this point, as the mince begins to cook and turn grey, you can throw in your spices or seasoning. If you like things to be hot, add plenty of chili powder.

Once the meat is completely cooked and is all grey, it’s time to add your tomato. Again, what sort of tomato you add, it’s up to you. I tend to use 250ml of tomato pasata, but a tin of tinned tomatoes does wonders and bulks out the fajita mix quite nicely.

Now what you want to do is simmer down everything. Ideally until there is very little liquid left. Both the mince and the tomatoes are very liquid-y, which doesn’t really work with your wrapping bread of choice. Simmering the pot also helps to concentrate your flavours nicely, particularly the tomato.

Once the food has simmered down, you can take the fajitas off the heat. How you now serve this is up to you.

Personally, I get soft tortilla wraps and spread yogurt across them, then add a line of fajitas, top it off with grated cheese and wrap the whole thing up into a tortilla pocket of awesomeness. But you can use whatever you want.

Really, this recipe is just a base. You can take all of this and alter in a hundred ways. That’s the great thing about the cooking world, you can always change things up. Make it how you want it.

Either way, it’s delicious.