I made these with chicken, may even try to make them again with different kinds of peppers and onions, since the peppers are plentiful this season. Let’s see what we’ve got, here!
1lb beef sirloin or chicken, cut into strips
1/2 tsp garlic powder
anywhere from 1 to 3 tbsp of chili powder (use at your discretion)
1/2 onion, sliced into fat strips
1/2 red bell pepper, sliced into half-inch-wide strips
1/2 orange bell pepper, sliced into half-inch-wide strips
1/2 green bell pepper, sliced into half-inch-wide strips
1 tbsp olive oil
1 tsp vinegar
1/2 tsp salt
1/2 tsp cilantro
6 flour tortillas
(If you’re using beef, add 1/2tbsp of worchestershire sauce.)
Combine your meat, onions and peppers in one bowl, and your olive oil, vinegar, garlic powder and a little bit of your chili powder in another. Stir up your olive oil and spice mixture, then pour it on top of your meat and pepper blend. Mix it well, so that your peppers and meat are thoroughly coated.
Heat your skillet – maybe 7/10 – and toss in your meat and peppers. Cook your meat to your liking. Toss in the rest of the chili powder you want to use (don’t be afraid to taste bits of your peppers to see how it’s affecting the taste of the dish.. some people don’t want a lot of chili powder, and that’s okay.) You want the meat to still be juicy, but not “rare,” either.. and you certainly don’t want dry meat. That’s the worst.
Once finished, sprinkle your salt and cilantro on top, and you’re done! You can set up your tortillas and stuff ’em at the counter, or you can toss all your meat and peppers in a bowl and set it at the table buffet style. Totally up to you!
PS: Totally acceptable to skip the meat altogether, just get yourself a larger variation of peppers, and add some squash and zucchini strips in there, too! In fact, that might be dinner tonight!