Authentic Beef-less Fajitas

These are the best fajitas I have had since I left California Six years ago. Partly because they are vegan but also because authentic Mexican food is hard to come by in Maine. (For those of you who don't know me personally I was born and raised in the High Desert of So-Cal. I lived there for 20 years until I moved here to Maine.) There were dozen's of  locally owned Mom'n'Pop Mexican eatery's in my area. Since I have moved  the most authentic Mexican food I have had, are the dishes I have prepared myself. Unfortunate the only Mexican restaurants in Maine are very Americanized. At least all the ones I have been to. So If your your like me and have been missing that south of the boarder flavor you must give this a try! They really hit the spot. I may be a white girl but I promise you will not be disappointed.

Marinade:

1 package of vegan beef strips. I used Trader Joe's Beef-less strips. (They are pre-seasoned so give them a good rinse.)
Juice of 2 oranges
Juice of 3 limes
Juice of 1 large lemon
1/2 cup minced onion
4 cloves minced garlic
1/2 cup chopped cilantro
1 teaspoon paprika
1/4 to 1/8 teaspoon of cayenne pepper (I used 1/4 but it depends on how spicy you like it. If you can't handle spice very well I recommend using just a dash of chili powder.)
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon oregano

1/4 teaspoon turmeric

   

Wisk together all the ingredients with a fork and then add the beef-less strips. Cover, refrigerate, and let marinade for 2 day. Seems like a long time to wait but it will be well worth it.


Fajita:

1/2 red onion sliced
1/2 red bell pepper sliced thinly
1/2 green bell pepper sliced thinly
Fresh cilantro
Fresh lime juice
Fresh Salsa
Small flour tortillas

Heat your electric skillet on a medium low heat. Drain the Beef-less strips from the marinade and toss in the skillet. You want to slow cook them for about 20 minutes. You don't want them to brown just steam them. Raise the heat and toss in the onion and peppers. Continue to cook until the beef-less strips are browned and the peppers are tender.  If it starts to get to dry squeeze in some lime juice. I used a panini press to warm my tortillas. Scoop the fajita mix into your warm tortilla and top with fresh salsa and cilantro.

If you give this a try I would love to know what you think.