Great as a salad or main course with corn tortillas, fajitas can be presented in a variety of ways. Pupusas or sopas (thick tortillas) are an interesting change and can be purchased or made from scratch. All colors of bell peppers and mushrooms are also great fajita additions. If you are looking to neutralize the stronger flavor of waterfowl, soak breasts overnight in salt water (about 1 tablespoon of salt per quart of water) or buttermilk overnight.
- 1 pound waterfowl breasts, sliced
- 1 cup onion, sliced
- 2 tablespoons olive oil
- Fajita Spice Rub:
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
In a medium bowl, mix spice rub ingredients. Completely coat meat with rub and let sit 20 minutes or refrigerate up to 6 hours. Heat oil in a large skillet, caramelize onions and peppers on medium-heat adding meat after 3-5 minutes. Continue stir-frying 2-3 minutes or until meat is barely browned. Serve over pupusas, sopas or with warm tortillas and all the usual fajita fixings.
