Friday, July 28, 2006

Secrets - Part 1


This is what makes those famous Stanley fajitas so famous. We rub the chicken with this and let it marinate. Next, saute onions and chicken in a little oil until chicken is cooked through, add green/red/yellow peppers and cook until peppers are slightly cooked. Then serve with homemade guac., salsa and sour cream on flour tortillas.We haven't been able to find it since we've been to New York, so I was happy to find it on-line. Order it here.

7 comments:

liz s said...

i ordered some! can't wait to make your famous fajitas

Mo said...

I am a fan of fajitas in general. I think it is a lovely concept and so have tried fajitas all over. I must say that the Stanley fajitas are indeed the Rolls Royce of fajitas. The very pinnacle of what a fajita aspires to become.

Salem said...

Megan, if you read this you should buy some of this stuff. It so good.

Salem said...

Erin,

Have you tried any of the other "dusts" offered on the site you linked? The guac dust and the salsa dust looked good.

Erin said...

We've tried the cajun dust and they used to have a blackening seasoning, which I don't see now, both were very good. I'd trust anything they make.

rachel said...

Erin, I use a lot of marinades but was just reading an article about rubs and wanted to try it. Bring some to SF. I'll pay you back.

mom in mendon said...

Thanks, Erin. You introduced us to the boxed fajita dust before you left Utah, and it's my favorite. But I can't find it in Cache Valley stores, so I thought they were out of business.