Spring is in the air

 

 

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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.

 

Beef Fajitas
Serves 4
Gluten-Free Friendly
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Ingredients
  1. 1 batch Roasted Red Pepper Strips
  2. 1 lb 500 g boneless beef skirt, hangar or top sirloin steak, cut into long strips about 1 inch (2.5 cm) wide
  3. 1 tbsp New Mexico or ancho chile powder 15 mL(see Tips)
  4. 2 tsp cumin seeds, toasted and ground 10 mL (see Tips)
  5. 1 tsp ground annatto seeds (see Tips) 5 mL
  6. 1⁄2 tsp freshly ground black pepper 2 mL
  7. 1⁄4 tsp hot smoked paprika 1 mL
  8. 2 tbsp olive oil, divided 30 mL
  9. 8 large green onions (white with a bit of green parts)
  10. Sea salt
  11. Freshly squeezed lime juice
  12. Extra virgin olive oil
  13. 8 small (6-inch/15 cm) corn tortillas
Instructions
  1. 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. 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. 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. 4. To serve, pass warm tortillas, beef, red pepper strips, green onions and optional condiments at the table.
Notes
  1. Makes 4 to 6 servings
  2. Tips
  3. 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.
  4. 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.
  5. 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.
  6. Any leftover meat reheats nicely. In fact, it seems to benefit from an overnight rest in its seasoned juices.
Judith Finlayson https://judithfinlayson.com/

 

Posted in Beef, Pork & Lamb, Chile Recipes, Recipes.

marian

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