Summer Series 1 - Week 3
Guacamole is one of the best, secretly healthy foods to get your kids hooked on. Avocados are a super food packed with nutrients and Omega-3's, and they somehow make you feel less guilty about handing your children a bowl full of chips. Some dishes that are popular in Mexico still today include: Chilaquiles, Pozole, Tacos al Pastor, Tostadas, Chiles en Nogada, Enchiladas, and Tamales, all of which pair nicely with lime and cilantro rice, guacamole, or refried beans.
Today we are going to teach you how simple it is to make homemade Fajitas and guacamole.
Recipe: Fajitas & Guacamole
8-10 inch corn tortillas
1-2 lbs of meat (depending on the spice packet used)
1 Red, Green, and Yellow Bell Pepper (each)
1 Medium Yellow or WhitePepper
1 Spice packet (El Paso, McCormick, or Ortega)
1 Lemon or lime
Red Pepper Flakes
Shredded Mexican Cheese
Sour Cream (optional)
Tortilla chips for the guacamole.
Start by removing the avocado from its skin, and taking out the pit in the center. Below is a video with instructions on how to do this, but this is definitely a step for the adults to do, not the kids. Use knife safety skills and always point the knife away from your body. https://youtu.be/eGd6GfHG77I
Put bot avocados in a medium to large size bowl.
Mash the avocados using a potato masher until most of the lumpiness is gone.
Slice up 2 tablespoons of cilantro, or more if you'd like.
Add the cilantro to the avocados.
Crack about 1 teaspoon of cracked pepper and sea salt, or add more to taste.
Squeeze a half of a lemon or a lime into the bowl.
Mix thoroughly and place in the fridge while you start the fajitas.
Start by cutting up your peppers and onions, this way it will be one less thing to worry about once you start cooking the chicken or steak. Use the video guide below for an easy "how-to" example for the onions and peppers.
The seasoning packet will instruct you how much meat to use and how and when to cook the protein. This is a life hack and a time saver in the kitchen, especially if you are new to cooking with some of the flavors in this combination, it alleviates you from having to measure out spices, etc. Some of the popular name brands to look for include McCormick, Ortega, or Old El Paso. Make sure that you get the spice pack prior to getting the protein, because you want to have the amount that the recipe calls for.
Begin with a tablespoon or so of olive oil in the pan, swirl it around until the bottom is evenly coated over medium heat, add your protein and begin to cook. Flip the protein over after 7 to 8 minutes, or whenever the meat is looks as though it has color halfway up it, and cook for an additional 7 to 8 minutes on the other side.
In a separate pan, start with oil again, and add your peppers and onion. Cook over medium heat until the onions are translucent, and the peppers are soft.
While the protein and peppers are cooking, dissolve the spice packet into the liquid. We recommend putting it in a Pyrex, glass, 2 cup measuring cup (which makes it easier to pour more evenly over the protein). After the protein is cooked through, it will likely have you pour the onions and peppers over the chicken. Pour the sauce over the chicken and fajita mixture, and mix around until all of the food is evenly coated.
Allow the sauce to thicken for 1-2 minutes. Remove from heat, and the hardest part of the meal is done.
Heat the corn tortillas, load them up with lots of fajita goodness, and top with shredded cheese and sour cream.
The guacamole can be eaten with the fajitas, or on the size with corn tortilla chips.
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