Spring is in the air. If you are thinking about taking the family camping during spring break, how about putting fajitas on the menu? They are a great communal meal. Everyone has fun making their own and rolling them up. And then there are toppings to add. Even if you are pitching a tent in the living room or just enjoying a family dinner at home, this Tex-Mex classic is a great mealtime choice.
- 1 batch Roasted Red Pepper Strips
- 1 lb 500 g boneless beef skirt, hangar or top sirloin steak, cut into long strips about 1 inch (2.5 cm) wide
- 1 tbsp New Mexico or ancho chile powder 15 mL(see Tips)
- 2 tsp cumin seeds, toasted and ground 10 mL (see Tips)
- 1 tsp ground annatto seeds (see Tips) 5 mL
- 1⁄2 tsp freshly ground black pepper 2 mL
- 1⁄4 tsp hot smoked paprika 1 mL
- 2 tbsp olive oil, divided 30 mL
- 8 large green onions (white with a bit of green parts)
- Sea salt
- Freshly squeezed lime juice
- Extra virgin olive oil
- 8 small (6-inch/15 cm) corn tortillas
- 1. Pat beef dry with a paper towel. In a small bowl, stir together chile powder, cumin, ground annatto, black pepper and paprika. Rub all over beef. Brush with 1 tbsp (15 mL) of the oil. Let stand at room temperature for 30 minutes.
- 2. When you are ready to cook, preheat barbecue to high or grill pan to medium-high. Drizzle 1 tsp (5 mL) of the remaining oil over the green onions and toss to coat. Grill green onions until lightly browned. Transfer to a plate.
- 3. Add beef to grill or pan and cook to desired doneness. Transfer to a cutting board and let cool slightly. Cut into thin strips, each about 2 inches (5 cm) long and 1⁄4 inch (0.5 cm) wide. Season with salt and drizzle with lime juice to taste. Drizzle remaining oil over green onions.
- 4. To serve, pass warm tortillas, beef, red pepper strips, green onions and optional condiments at the table.
- Makes 4 to 6 servings
- If you can’t find New Mexico or ancho chile powder, use regular chili powder in this recipe. Or grind a dried chile in a spice grinder.
- To toast cumin seeds: Place seeds in a dry skillet over medium heat and cook, stirring, until fragrant and just beginning to brown, 3 to 4 minutes. Immediately transfer to a spice grinder or a mortar and grind.
- Annatto seeds, also known as achiote, have a mild peppery flavor and can easily be ground in a mortar or a spice grinder. If you can’t find them, substitute sweet paprika.
- Any leftover meat reheats nicely. In fact, it seems to benefit from an overnight rest in its seasoned juices.
Judith Finlayson https://judithfinlayson.com/