Hi, I’m Joana. Today, I will show you a way to make mexican stir fry fajita veggies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mexican Stir Fry Fajita Veggies Recipe
Mexican Stir Fry Fajita Veggies is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Mexican Stir Fry Fajita Veggies is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have mexican stir fry fajita veggies using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mexican Stir Fry Fajita Veggies:
- Make ready 1 large Ziploc Bag
- Prepare 1 large white onion
- Make ready 1 Pack Small Sweet Peppers
- Make ready 3 tablespoons hotsauce
- Prepare 4 tablespoons olive oil
- Get 1 tablespoon lemon juice
- Prepare Seasonings of your choice (I recommend a blend with cumin or adding extra cumin to a different blend!)
Steps to make Mexican Stir Fry Fajita Veggies:
- Prepare the vegetable marinade by mixing together Lemon juice, Olive Oil and Sausage Sauce (I suggest a Mexican blend like cholula or tapatillo) in a large ziploc bag.
- Slice the tops and bottoms off of your mini peppers, cut in half again, and wash and remove all seeds/ inner membrane. Slice up peppers lengthways and add to your bag of marinade.
- Remove outer layer of onion. Cut onion into quarters and remove as many of the middle layers as you’d like. Slice the onions lengthways and add to the marinade bag. Shake the bag and store it in the fridge for 1-2 hours before cooking.
- After letting the marinade soak into the vegetables, heat up a large stovetop skillet on medium heat. Once the skillet is heated, pour your entire bag of veggies (marinade and all) into the pan. If you added enough olive oil you shouldn’t need to add any more to the skillet.
- Cook uncovered over medium to slightly above medium heat until veggies have reduced in size and are staring to brown. Cooking uncovered will take a little longer but you will not have to drain your skillet of liquids near the end of cooking like you would have to do with a covered skillet.
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