Fajitas - Quick, Easy, Delicious, Even For the Cooking Impaired

A little history with this recipe if you please. My wife and I have been vendors at a bunch of flea markets. At one of the largest (20,000 visitors a day) the guy next door sold fiber optic things like angels with wings that slowly opened and closed. Not exactly what everyone wants in their home. Coincidentally, he was also one of the fast-draw champions of America. You know, like in the old West.

I remember Johnny for several reasons. His cup was not only always half full, it was always overflowing. If you could bottle his attitude you could make a fortune. He knew I was a chef and he kept badgering me to try his recipe for fajitas. Finally I told him to bring in a sample, knowing in my heart I would not like them. He brought in an entire tray and my wife and I tried one, then two, then three and finally had to force ourselves from eating more. They were delicious!

When he shared the recipe with me I almost didn't believe him it was so simple. If you are in a hurry and need to get a meal on the table, or if you can't cook a lick but want to impress a date, this one is for you.

To make a batch of 8-10 you will need:

1 1/2 lbs. sirloin, 1 inch thick
A 12 ounce jar of the salsa of your choice
2 tbs. oil
A package of 10 inch flour tortillas

Cut the beef into 1/2 inch or smaller cubes. Heat the oil in a large skillet until it is very hot and brown the beef cubes for about 5 minutes. Pour on the salsa and mix well. Reduce the heat to medium low and cook for 45 minutes, stirring every so often. If y ou are not in a hurry, turn the heat to low and cook for one hour or more.

While the mixture is cooking wrap the tortillas in foil and warm them in a 250 degree oven.

When the beef has absorbed most of the moisture and the salsa is just a glaze, take a tortilla and spoon three to four tablespoons of the mixture down the center, fold in the ends and roll it up and set aside. Repeat until you run out of the meat mixture. That's all there is to it.

You can have a salad as a side, or open up a can of refried beans, top the fajitas with sour cream, whatever. These are great at room temperature as well as warm so you can take the leftovers for lunch.

For those of you who do not eat red meat they are also good with pork or chicken chunks.

You might agree that after cooking over 50,000 individual meals a person would have something to share. But that, of course, depends on whether they were good meals, great meals or mediocre meals. I can truthfully say that at least 95% of my meals were either good or very, very good. After all, we all make mistakes,and most of mine were made while I was experimenting with new recipes.

You can avoid those mistakes and broaden your culinary horizons by buying my award winning cookbook, Help-I Gotta Cook!. If you are a novice cook you really need this book and if you know your way around the kitchen it can only make you a better cook. It was named Cookbook of the Year in 2007 and for good reason. As one person said after purchasing the book, "it's the best teaching cookbook I have ever seen."

Buy it on Amazon.com or go to my webpage http://www.ineedtocook.com to learn more and find out what others say about it.

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