Fajitas

[jeepdad]

A year or so ago whitey turned me on to a cookbook that he likes so I got one and have enjoyed the recipes.


I like this cookbook because it gives the history of the Tex-Mex food as well as the folks that created it or made it famous...and great recipes!


Stuff for the red sauce.


Chopped up tomatoes and garlic simmering.


Tomatoes and garlic in the processor.


Jalapeno, Arbol chiles, and cilantro chopped


Jalapeno, Arbol chiles, salt and cilantro added.




Ready to be wrapped and in the fridge to meld all the flavors.


Mrs Jeepdad made me some chex mix....I could eat feed bags full of this stuff ...all day!


Next is the Pico De Gallo...fresh lime juice.


Tomatoes, onions, jalapeno, cilantro, salt and pepper.


Done and ready for the fridge.


Starting the marinade....orange and lemon zest.


Marinade finished.


Flank steak in the marinade to sit overnight.


Made an APT of Velvetta cheese, can of Rotel tomatoes, and chorizo. Man it makes a great dip...using the Fritos Scoops.


Meat cut up ready for the grill.




Veggies for the fajitas.


Mrs Jeepdad whipped up some brownies with frosting.

Also, made some rice, refried beans, and of course warmed up some tortillias. Didn't get any finished pics..sorry guys. This was suppose to be cooked on my discada but had an issue with my propane tank.

If you want fajitas with a fruity flavor then you will like this recipe. It was weird for me I usually have traditional southwestern flavors in my fajitas. I loved the red sauce and pico de gallo. You can adjust the heat to your taste. I added more Arbols and jalapenos that the recipe calls for.

--jeepdad

Mama Ninfa Laurenzo’s Red Sauce
Yields 2 cups

4 medium-sized very ripe tomatoes, coarsely chopped
3 garlic cloves, peeled
1 fresh jalapeno, stem removed
2 dried chiles de arbol, diced
4 cilantro sprigs, chopped
1 teaspoon salt

Bring enough water to cover the tomatoes to boil in a medium saucepan over medium heat; add the tomatoes and garlic. Reduce the heat and simmer for 5 minutes, or until the tomatoes are soft.

Remove from the heat and drain.

Place tomatoes and garlic in a blender and add the chiles, cilantro and salt. Blend until smooth.

Turn into a bowl; cover with plastic wrap and chill.

El Chicos Salsa Fria
(Pico De Gallo)

Ingredients
3 tablespoons key lime juice
1/2 cup sweet onions, like the texas 1015
2 cups very ripe chopped tomatoes
3 tablespoons fresh jalapenos, minced
1/2 teaspoon sea salt
1/2 teaspoon fresh pepper
2 tablespoons cilantro

Directions
1. Throw it all in a bowl and let it meet and greet each other covered for 3 hours or preferably overnight. Don't keep for more then 2 days.

2. Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.

Nifa’s Showcase Fajitas

Zest of 1 large Orange (about 1 tablespoon)
Juice of 2 Lemons (about ¼ cup) plus 2 teaspoons Zest
¼ cup Pineapple Juice
¼ cup Sherry or Zinfandel
¼ cup Kikkoman Soy Sauce
1 Garlic Clove, minced
1 Tablespoon Ground Black Pepper
3 Dried Whole Chiles de Arbol, crushed
3 Tablespoons Clarified Butter
2 Skirt Steaks, no more than ¾ inch thick, from the outside cut
12 Warm Flour Tortillas
Condiments of choice


Grate the orange and lemon zests. Combine the zest with ¼ cup water, the pineapple juice, lemon juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish.

Using a sharp knife, remove any membrane or silver skin from the meat. If the meat is thicker than ¾ inch at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly.

Place the skirt steaks in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours.

Grill the fajitas over high heat for 5-7 minutes on each side, until done. Remove the meat from the grill.

Cut the meat crosswise into finger-length strips and place on a platter.

Serve with tortillas and an array of your favorite condiments.

[killswitch505]

man you have to try this same cook ON THE DISC!!!!!!!!! lol i cant help giving you $hit
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[Canadian Bacon]

Dan I thought this was going to be an epic discada meal...........you have to fill those propane tanks every so often Dan. ....I bet it turned out fantastic any way you cooked it.
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[tinovr]

Everything looks yummy, but personally I find the basic Chex Mix boring.

check out the Chex website for some very interesting variations on the Chex mix theme...
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[slow&low]

Fajitas question do you typically grill the meat as whole and then slice it or slice it and then cook it?

[feldon30]

Great pics and very close to how I make beef fajitas. I do lime juice, soy sauce, cilantro, Worcestershire, salt, and pepper.

I grill the whole flank steaks until still very pink, pull em off, foil to rest for a few minutes. My God they are juicy as all get out. Slice them into 4" wide sections, then slice across the grain into strips.

That looks like some good eats and great recipe for pico de gallo.
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[SmokeHound]

YUUUUMMMMIEEEEEEEE!!!!

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~~~ and a big fat LIAR, too! ~~~

[BluDawg]

You keep tossing out grub like that you just might get to be an honorary Texan, Nicely done Made me Hongry!!! If you want to take it a step farther, fire roast the jalapeños,the tomatoes and garlic for your red chili sauce.
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[rastoma]

I would have thought slicing the meat before cutting would let it lose a lot of juices. Well I know it did

Grill it whole next time, rest, then slice, should be even better.

[Griffin]

Everything looks really great.

Try and grill the veggies next time for the salsa. Gives it an extra boost to the flavor. Check out my caveman salsa thread from last week.

[232mako]

When mediocre cooks like myself see cooking like that it give use hope and inspiration to keep trying.

That cook book is on order, love good Tex-Mex food.

[Big Bears BBQ]

That salsa looks really good. I've been thinking of picking up that book looks like I'll have to get now................