Fajitas

I love fajitas.  Take me to a Mexican restaurant and I will be looking for the fajitas.  The tender and flavorful meat combined with the sautéed onions and peppers is a winning combination.  So when Rod came home from a trip to the grocery store and said that he had bought all of the ingredients to make fajitas in the solar oven, I was thrilled.

• Thin sirloin steak or round steak, cut into strips. (sliced chicken can also be used.)
• Fajita seasoning mix
• Onion, sliced
• Bell peppers, sliced (he used both red and green)
• Flour tortillas
• Garnish with: shredded cheddar or Mexiblend cheese, salsa, jalapeños

He sliced the steak into thin strips and tossed with the seasoning mix in the graniteware pot. ( He used 2 pounds of steak and 2 seasoning mixes.)  He did not add any water to the pot.

The seasoned meat was put into the slightly pre-heated GSO at 10:30 a.m.  The morning was cool and pleasant at about 45°F.  While the meat was simmering, he sliced up the onions and bell peppers.  After two hours, the meat was done, so he added the vegetables.  The vegetables should only be slightly cooked, crisp but not mushy,  so we let them cook for about an hour, which let the meat continue to simmer and tenderize.  At 1:30, the meat was juicy and tender in a beefy broth and the onions and pepper were warm and crisp. Top oven temperature was 250°F.

We put the fajitas onto flour tortillas and added cheese.  Rod also added salsa and jalapeños.