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28 August 2008 @ 12:07 pm
Fajita marinade  
I used this with seitan:

Juice of 1 orange

Juice of 1 lime

handful of cilantro leaves, loosely chopped

2 cloves of garlic

1 tsp. cumin powder

2 chipotle chilis in adobo sauce, chopped, use more if you are a daredevil with hot spices

spritz of oil (I used peanut, olive another good choice)by spritz I mean briefly pour a bit in, more if you want to be decadent or don't care about fat intake :)

salt/pepper to taste

toying with the idea of adding a bit of tequila next time...same amt as oil

Combine ingredients in a blender and blend on high until smooth. Pour over seitan, tofu or meat in a bag. Marinate for 20 minutes. Meanwhile chop up peppers and onion in strips--I added zucchini to mine and sometimes include carrots cut crosswise on a slight diagonal. If using carrots, add those first since they take longer to cook.

Saute veggies in skillet adding softer veggies like zucchini last. Then add seitan* or tofu (use a slotted spoon when removing from marinade, some marinade is fine in skillet) and cook until moisture bubbles out of the pan. Put in softened whole wheat tortillas with guacamole, cheese and sour cream. You can also add a little more chopped cilantro for cilantro fans. Omit dairy if you prefer a lower fat meal.

Out of chipotles? Use liquid smoke for that smoky flavor and a raw jalapeno for the heat. A fraction of a capful of liquid smoke is all that's needed--think drops.

Another good variation is to throw a sprig of fresh rosemary in the skillet near the end.. Remove before serving.

If you are using meat, consult a fajita recipe for cooking instructions.

There used to be this cool spice packet called fajita dust. They don't seem to make it any more. It was great--instead of a marinade in advance, you could just add it to the pan as you cooked your veggies.

This can be really quick on a work night if you chop veggies on the weekend. The marinade is pretty quick to throw together and this cooks pretty fast.