Deep Roots Fajitas

 Difficulty rating: 3 chefs hats (out of 5)

Marinade ingredients: 

• 1 cup canola oil (reserve 2 TBS for cooking)
• 2 TBS lemon juice (reserve 1 tsp for cooking)
• ½ tsp salt
• 1 TBS chili powder
• 1 TBS dried oregano
• 2 tsp. cumin powder
• 4 cloves minced garlic or 1 tsp. garlic powder
• 1 tsp paprika

Add to the marinade:

• 2 pounds venison or beef steak (chicken pieces work too)
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 large onion, cut into strips
• *Any other vegetables desired*

Serve with any or all of the following:

• Wheat flour tortillas 
• Salsa 
• Sour cream
• Cheese
• Avocado or guacamole 
• Refried beans
• Green Rice 

Directions:
Marinate meat and veggies in marinade for 6-12 hours.

To cook, heat up 2 TBS canola oil in a frying pan on high heat—make sure you have a lid.  Add meat pieces first, cover and sauté until browned, add veggies, and sauté 2-3 minutes or until onions are translucent.  Turn off heat and drizzle with 1 tsp lemon juice, and cover again. 

You are ready to wrap!

Inspired by Britton Doolittle of Deep Roots Farm in Mason, WI