Mistress Talia: a sadistic domme

I made chicken fajitas for Talia last weekend. She likes those best, but I prefer the beef fajitas myself. This is very satisfying food, filling like "junk food", yet packed full of yummy vegetables and healthy.

These recipes are probably not at all authentic, but they are really yummy nonetheless!

Each recipe makes 12 VERY stuffed fajitas. One fajita is a decent sized meal with some fruit or salad on the side; two fajitas are nearly impossible to eat at one sitting unless you're ravenous.

chicken fajitas

ingredients

• 3 lbs chicken breasts or thighs, skinned and boned, sliced into strips
• 4 TB lime juice
• 2 TB avocado oil
• 4 cloves garlic, pressed
• 2 tsp soy sauce
• 1 tsp salt
• 1/2 - 2 tsp cayenne pepper (to taste, we're wimps and find 1/2 tsp fine)
• 1/4 tsp black pepper
• 2 sliced yellow bell peppers
• 3 sliced medium onions
• 2 TB avocado oil
• 2 TB water
• 1/2 tsp lime juice
• 1 tsp soy sauce
• dozen tortillas
• 1/2 lb shredded cheese
• guacamole (optional)
• sour cream (optional)

method

1. Put chicken in casserole. Mix together lime juice, avocado oil, soy sauce, salt, cayenne pepper and black pepper to make marinade, pour over chicken, cover with foil, and refrigerate for several hours or overnight.
2. Preheat oven to 350 and bake chicken for 45 minutes.
3. While chicken is baking, put peppers and onions in a large bowl and toss with avocado oil, water, lime juice and soy sauce. Fry in batches over medium-high heat until onions are translucent and peppers slightly blackened. As each batch finishes, move to a casserole in the oven to keep hot.
4. Place chicken along with it's pan juices in skillet and cook over medium-high heat until liquid has evaporated and chicken begins to brown.
5. Toss chicken with vegetables and serve immediately with tortillas, cheese, guacamole and/or sour cream.

beef fajitas

• 2-3 lb top round steak or london broil (cut 1 inch thick)
• 4 TB lime juice
• 2 TB avocado oil
• 4 cloves garlic, pressed
• 2 tsp soy sauce
• 1 tsp salt
• 1/2 - 2 tsp cayenne pepper (to taste, we're wimps and find 1/2 tsp fine)
• 1/4 tsp black pepper
• 2 sliced yellow bell peppers
• 3 sliced medium onions
• 2 TB avocado oil
• 2 TB water
• 1/2 tsp lime juice
• 1 tsp soy sauce
• dozen tortillas
• 1/2 lb shredded cheese
• guacamole (optional)
• sour cream (optional)

method

1. Put meat in casserole. Mix together lime juice, avocado oil, soy sauce, salt, cayenne pepper and black pepper to make marinade, pour over meat, cover with foil, and refrigerate for several hours or overnight (turning once or twice would be good).
2. Preheat oven to 350.
3. Put peppers and onions in a large bowl and toss with avocado oil, water, lime juice and soy sauce. Fry in batches over medium-high heat until onions are translucent and peppers slightly blackened. As each batch finishes, move to a casserole in the oven to keep hot.
4. Fry steak in same skillet over medium-high heat, about 3-5 minutes each side. Remove and allow to sit for 10 minutes to let juices redistribute.
5. Slice beef into thin strips diagonally.
6. Return beef to pan and stir-fry for another 3-5 minutes.
7. Toss beef with vegetables and serve immediately with tortillas, cheese, guacamole and/or sour cream.