Sweet and Sour Fajitas (Honduran recipe)

Sweet and Sour Fajitas (Honduran recipe). Typical dish of Honduran gastronomy . Homemade recipe to share with the family , made with different ingredients.


  • 2 tablespoons of vegetable oil.
  • 4 to 5 poundsof boneless fajitas .
  • 1/4 cupof flour .
  • 1 packet of soupof onions in powder .
  • 1 can of 16-ounce tomatosoup .
  • 1/4 teaspoon black pepper.
  • 2 tablespoons of black sugar(rapadura).
  • 2 tablespoons of red vinegar.


Turn the oven on and heat it to about 325 degrees, in an ovenproof saucepan, heat the oil in it, above the stove on one of the burners.

While heating oil, make sure the meat is completely dry of any excess water using towels of paper , I quickly stir in the flour shaking excess of this which can accumulate then take the meat to the pan where the oil is already fully heat and make sure to cook it on all sides, until it has burnt color (remember that this process is fast and what is really cooking is the flour that covers the meat, if you do not cook it well, the taste of raw flour will be predominantly ruining all the gizzard).

Separately mix the soups with the pepper in 3/4 cup of water and make it over the meat, cover the saucepan and bring everything to a boil, as soon as it starts to boil put everything in the oven that will be ready at 325 degrees , until the meat is to the degree of tenderness that you want and ready to eat, this will last about 2 to 2 and 1/2 hours.

When this is done, remove the fajita from the saucepan and place it on a plate large enough for the size of the meat, cover it loosely with aluminum foil to keep it warm. Strain the liquid that remains in the pot in a “pascon” and try with a spoon to separate the butter that it has as much as it can.

Find yourself a 1/2 and a half liter pot and over medium heat put the liquid to heat, add the sugar and vinegar, stirring constantly until the liquid is hot enough and the sugar has melted. By spooning, bathe the meat with part of this juice and what is left over puts them in a container to take it along with the meat to the table and serve both as needed.


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