The ONLY MEAL PREP you need 🌮

Ingredients

• 3.2 lb Chuck Roast (Trimmed, cut in half then sliced about 1/4‑inch thick)
• 2 tbsp Olive Oil (Light coating for the meat before marinating)
• 1 medium White Onion (Finely diced for the seasoning)
• 2 tbsp Orange Juice (Freshly squeezed)
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 1 tsp Granulated Garlic (Fine granulated form)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Chili Powder
• 1 tbsp Chipotle Peppers in Adobo (Finely chopped (use 1–2 peppers + sauce))
• 1 pinch Salt
• 1 pinch Black Pepper (Freshly ground if possible)
• 2 tbsp Water (To thin the marinade)

Instructions

1. Trim and Slice the Chuck Roast

   Place the 3.2 lb chuck roast on a cutting board, trim excess fat, then cut the roast in half. Slice each half into strips about 1/4‑inch thick for quick cooking.

   Time: PT10M

2. Prepare the Homemade Fajita Seasoning

   In a small bowl combine the diced white onion, orange juice, soy sauce, granulated garlic, ground cumin, dried oregano, chili powder, chopped chipotle in adobo, a pinch of salt, and a pinch of black pepper. Add water to thin the mixture to a pourable consistency.

   Time: PT5M

3. Lightly Oil the Meat

   Drizzle 2 tbsp olive oil over the sliced beef and toss to coat evenly. This helps the seasoning adhere and prevents sticking during cooking.

   Time: PT2M

4. Marinate the Beef

   Pour the fajita seasoning over the oiled beef strips, mixing until every piece is fully coated. Let it sit for 5 minutes to absorb flavors.

   Time: PT5M

5. Portion and Seal

   Divide the seasoned meat into individual freezer‑bag portions (about 8‑oz each). Press out excess air and seal using a vacuum sealer or zip‑top bag technique.

   Time: PT5M

6. Cook the Taco Meat

   Heat a skillet over medium‑high heat (about 375°F). Add the sealed meat (or thawed portion) and sauté, stirring occasionally, until browned and cooked through, about 12‑15 minutes. If cooking from frozen, add an extra 5 minutes.

   Time: PT15M

   Temperature: 375°F

7. Rest and Serve

   Remove the meat from heat, let it rest for 2‑3 minutes, then serve in warm tortillas with your favorite toppings.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g