If you haven’t already picked up on it I’m a huge fan of Mexican food. I love it all… well at least the stuff I can eat 😉 I believe one of the unsung heros of a great taco, fajita…, whatever your choice may be, is often the peppers and onions. They bring such amazing flavor, color, and texture to a dish but they are never really the focus. They are super easy to whip up but can easily be overdone…
Here’s how I do mine… First things first, this is a last thing 🙂 This isn’t the first thing you start when making dinner. This is one of those things you should wait until just before getting your plates out and ready to go.
Find an empty burner. Throw on a pan, it doesn’t have to be clean… mine had just made a quesadilla. Drizzle in just a little oil. Go easy here… better a little too little than greasy onions and peppers. Heat that over med-high. Slice up plenty of onion and any color of bell pepper you have around.
Not sure what happened to my lighting setting here… Stir the onions and peppers around occasionally. The time they spend over heat should not be over 5 minutes. You want a little sear or browning on them both but you don’t want limp, soggy veggies. The shorter they are cooked the more nutritional value they contain and the better texture they’ll add to the meal. If you have to leave them in the pan past this time make sure to move them to a cool burner or if you have a gas stove turn the heat off. Don’t throw a lid on them or they’ll steam and also get soggy. Once again, make these LAST!!
For the incredible smoky beef tacos you see here, click here for the recipe!