So here's their recipe with my own modifications.
Spiced Beef Fajitas with Salsa and Guacamole
Marinade
2 garlic cloves, crushed
1/2 t crushed chili (recipe called for flakes, but I used hot chili powder)
1/2 t ground cumin
1/2 t dried thyme (recipe called for oregano, but I didn't have any)
1/4 t ground allspice (I used garam masala instead. I'd recommend allspice)
2 T Mexican beer, or lager (I used XXXX Summer Bright Ale)
1 T olive oil
Meat
2 thick (2.5 cm/1" thick) steaks (recipe calls for rump steak, I used porterhouse)
Guacamole
1 ripe avocado
2-3 t chili paste (fresh chilies would probably be better)
2 t dried coriander (fresh would be better)
fresh lemon or lime juice ( ~2T)
1-2 T fresh chili paste
1 green onion, finely chopped
1 T olive oil
salt & black pepper
Salsa
2 fresh (field) tomatoes, chopped
1/2 large red onion
1-2 T lemon or lime juice
white balsamic vinegar (a splash or two)
olive oil
Fajita
Flour tortillas
Sour Cream
Grated Cheese
(Shredded lettuce)
Marinating the Steaks
- Combine all ingredients for marinade in a shallow bowl.
- Add steaks, turn to coat.
- Cover (with saran wrap) and refrigerate for ~1 hour.
Guacamole
- Place roughly chopped garlic and green onion into a bowl, add a glug of olive oil and stir to combine. Microwave on HIGH for 15-30 seconds.
- Add all other ingredients and mash to desired texture (recommend adding lemon/lime juice last).
- Season with salt and pepper to taste.
- Cover in saran wrap, pressing directly onto mixture to avoid contact with air (oxidized avocado looks unpleasant).
- Refrigerate for 30+ minutes (can be made well in advance and left in fridge).
Salsa
- Combine tomato, onion, vinegar, oil and lemon/lime juice in a small bowl, stir well to combine.
- Cover in saran wrap and refrigerate.
Preparing the Fajitas
- Grill steaks to desired 'doneness' (I prefer medium-rare), then slice on the diagonal into stips (~1cm thick or as preferred).
- Warm tortillas on grill , ~30 second per side. Alternately, place tortillas on a microwave safe plate and cover with a damp paper towel (cheesecloth works too), microwave on high 10-15 seconds.
- Put steak, guacamole, sour cream, cheese and salsa on tortillas and season with S&P if desired. Roll and serve hot.
Recommended additional ingredients - some people like lettuce on their fajitas (I don't). Sauteed onions and peppers (capsicum) are also a favourite of mine on fajitas.
This is actually the first time I have ever made tacos or fajitas without using the Old El Paso spice packets. I was hugely impressed. I love the Taco seasonings, but I often find they are too salty. This had very little salt - only as much as I wanted to add, which was maybe 1/4 t in the marinade and another 1/2 t in the guacamole. A much healthier alternative.
We made this recipe for two people, but there is actually probably enough marinade for four steaks. We had two fajitas each from this and had a little meat leftover. Lots of leftover guacamole and a little leftover salsa too. I had the leftover salsa on toast with scrambled eggs for breakfast the next morning. It had a hugely strong flavour after sitting all night. I highly recommend.
The guacamole and salsa recipes were mostly my own idea, somewhat inspired by the book. I have difficulty following instructions, I like to go my own way :). The green onions added a really nice extra bit of texture to the guacamole, and the salsa was a first for me - I really liked it and I think I'll try it again. If made in a larger batch, I think a food processor would be the way to go. I hate cutting tomatoes.
I also think something like Corona or Sol would be good beers to use in the marinade but a) they're expensive and b) I don't like them and I knew I would be making the great sacrifice of drinking the leftover beer (how horrible) so I picked one that had a similar flavour that I actually enjoyed. I think a spicy lager would have been good too.
Enjoy :D
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