15 August 2007

Ole.....!!!!!!!The Ultimate Fajitas
















Marye over at Apron Strings and Simmering Things would be very proud of my use of chipotle's here in this recipe. She is chipotle obsessed!!! Wink...wink...I very rarely eat red meat, so, when I do I want it to be juicy and flavourful. This recipe from Tyler Florence on the Food Network fits the bill to a "T."

The photo is taken looking towards Coldstream on Kalamalka Lake in British Columbia.


**The Ultimate Fajitas**

Marinade (Mojo):
  • 1 orange, juiced
  • 2 limes, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 3 chipotle chilies, in adobo sauce
  • 3 tablespoons roughly chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
Faijita:
  • 2-1/4 lbs skirt or flank steak, trimmed of fat, cut into thirds or 8-inch pieces
  • salt and pepper
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • lime juice, olive oil, optional
  • 12 flour tortillas, warm
  • Guacamole, recipe follows
  • Good quality salsa
1. In a small 2 cup measuring cup, or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, pure the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 - 4 hours to tenderize and maximize the flavour.

2. Preheat a ridged grill pan on high heat. (You could also cook the steak on the BBQ).

3. Drain the marinade room the beef. Lightly oil the grill pan or grill. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. (I find it easier just to use the BBQ)

4. Once the beef is resting add the bell peppers and onions tossed with lime juice and olive oil to the grill pan. Grill the mixture for 7 - 8 minutes until the vegetables are just barely limp.

5. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip and repeat on the second side. Once heated and slightly charred remove the tortilla to a clean towel and wrap to keep warm. Repeat until you have warmed all your tortillas.

6. You can also heat your tortillas in a microwave. Lightly dampen a tea towel. Wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

7. Thinly slice steak against the grain on a diagonal.

To serve: Spread some of the guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

You can also serve it with sour cream and shredded cheese.

**Guacamole**
  • 5 ripe Hass avocados
  • 3 - 4 limes, juiced
  • 1/2 small onion, chopped
  • 1 small garlic clove, minced
  • 1 serrano chili, chopped
  • 1 big handful fresh cilantro or parsley leaves, roughly chopped
  • kosher salt and freshly ground black pepper
  • drizzle olive oil

1. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

2. Lay a piece of plastic wrap directly on the surface of the guacamole o it doesn't brown and refrigerate for at least 1 hour before serving. ( if you immerse the avocado pit into the guacamole it will not turn..so I am told)

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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8 comments:

  1. I am VERY proud of you..now, please email me a bit of it..it looks really good.
    And, just so you kow, I am making chocolate cake today sans chipotle.

    ReplyDelete
  2. What a great summer dish! I love mojo and being in Key West that marinade is extremely popular. We have a sour orange tree in our yard and I make our marinade out of those - whew those babies are so sour! But make a wonderful marinade for pork and an awesome whisky sour! Chipolte's are a wonderful pepper especially with the adobo sauce that they are packed in!! Oh yum!

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  3. Valli, this sounds great. I had a crush on Tyler, and used to watch the re-runs of his show Food 911 religiously when I was working in BC for two months. His recipes never lets me down.

    ReplyDelete
  4. Fajitas and guacamole are always good! I opened a can of chipotles in adobo sauce the other week. Given that you only use 2 or 3 per recipe, one can lasts a while.

    ReplyDelete
  5. I would e-mail you some if I could Marye.
    We can't grow citrus fruits here in the Okanagan Deb. I remember our friends sending us grapefruit from Florida one year...they were the size of dinnerplates!!!
    Where did you work in BC Nora??
    Good thing we like things spicy Kevin!!!!

    ReplyDelete
  6. Hi Valli, I was a visiting psychologist with the Ministry of Child and Family Development Youth and the Forensic Psychiatric Services in BC. Since I was trying to learn from the youth forensic services there, I was fortunate enough to be able to travel to the sevices across BC such as Burnaby, Langley, Kelowna,Prince George, Victoria. I really enjoyed my time in BC. I love Canada!

    ReplyDelete
  7. Valli, I love your recipes, I love your photos, and I NEVER fail to leave your blog feeling soooo hungry! The marinade for these fajitas sounds like a winning blend of ingredients...okay, I'm starving all of a sudden and its nearly 1:00 am here!

    ReplyDelete
  8. I've been wanting to try Tyler's recipe and haven't had a chance yet. Was it the "ultimate"? I saw the episode a few weeks back.

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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