MIMI MOTO FAJITAS
Easy to prepare ahead and enjoy on an outdoor adventure, fajitas are a perfect and complete skillet meal. Using the portable and versatile Mimi Moto, Smokehouse Pellets are preferred but Smokehouse Wood Chips or biomass can be used to fuel the fire.
1.5 pounds beef sirloin, pork loin, or wild game steaks
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 jalapeno pepper, thinly sliced
2 tablespoons olive oil
Cilantro, optional topping
Pickled onion, optional topping
Sour cream, optional topping
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
In a small bowl, mix Fajita Rub until thoroughly combined.
Slice meat into thin strips.
Mix rub with sliced meat and let sit at room temperature 30 minutes prior to cooking. Slice all vegetables, prepare any additional toppings and warm corn tortillas if desired.
Prepare Mimi Moto by filling the large burner/canister with fuel of choice.
Although the Mimi Moto can be cooked directly over, placing a heat diffusing trivet over the flame helps control the temperature and keeps even heat.
In a large skillet, saute onions in olive oil until they begin to soften, 3-5 minutes.
Push onions to the edge of the skillet and add seasoned meat strips to the middle of the skillet.
Cook until meat is almost cooked throughout, 5-7 minutes. Push meat to the edge of the skillet and add peppers to the middle of the skillet.Saute peppers until soft, 3-5 minutes.
Finish fajitas by mixing meat and vegetables together. Salt and pepper to taste and turn Mimi Moto heat to 1.
Serve fajitas over warm corn tortillas topped with cilantro, pickled onions, sour cream or any other desired toppings.
Recipe by: Tiffany Haugen