Fajitas

Corey's Fajitas.
We used real chicken and fungus chicken. We cooked the fungus chicken in vegetable broth to make it moist.

"meat": originally designed for chicken breast, extra firm tofu pressed dry or seitan will work fine. Cut it into strips and fry in a skillet in olive oil. Sprinkle with cayenne pepper and cumin while frying until golden brown. Remove from skillet, replace with sliced bell pepper and onion (long thin strips). Stir fry them quickly for a minute or two and toss in the "meat". Sprinkle more cumin and some coriander (optional) and more cayenne pepper powder if you want more heat. Sprinkle with juice from a lime, stir to mix and serve hot inside flour tortillas (warm the tortillas in the microwave for 20-30 seconds so they at pliable and don't crack). You can also throw cheese in them.

We over cooked the chicken a little (but there was no food poisoning!) and the fungus chicken was really juicy. Neither had enough spice on them, but that's because given the choice of making the food inedible from too much spice or a little bland - we'd rather have a little bland. And we ran out of cumin. But now we know. Overall it was great. We need to have either more people or less veggies. We had 1 red, yellow, and green pepper and an onion cut up and 4 people fed and there was still a lot left over.

I think this isn't a win yet - but we'll get there!