Sunday, July 22, 2007

Fajita's for cheats

I love Mexican food. I love beans, I love hot chilli flavours cut with cheese and sour cream, and I'll eat just about anything on a tortilla.
To make good fajitas, you take a big chunk of good steak and marinate it overnight. You fry it up, let it rest, and slice it as thin as you can. Then you wrap it up in a tortilla with fried up onions and capsicums and serve with all those other mexican goodies (guacamole, bean dip, grated cheese, fresh chillis).
Unfortunately, it was 7pm, and all I had was a half defrosted piece of stewing beef, some left over kidney beans and half an avocado. So here is a fajita recipe for when you don't have time to do it properly.
Cheats Fajita's
Slice up your beef as thin as you can, across the grain. Leave it to marinate (for as long as you can) in lemon juice, crushed garlic and finely chopped chilli. I used 2 cloves of garlic and one mild chilli.
Search your fridge for any non-root vegetables. I found a red capsicum and a bunch of silverbeet. Slice an onion, throw in a frying pan with all the vegetables (except the silverbeet). Add some ground cumin, ground coriander and some more garlic - fry til aromatic and the vegetables are beginning to soften.
Acquire some tortillas. Mine were in the freezer, but Hillbilly Housewife has some great recipes if you've got more time.
Cook the beef in a really hot frying pan for about 2 minutes - you really don't want to overdo it! Throw the silverbeet in with the other vegetables, and put the lid on - you only want it in there long enough to wilt.
Serve with the tortilla's, grated cheese, and an odd salsa made from kidney beans, onion, capsicum, avocado, cracked pepper and lime juice. Then everybody can roll their own tortillas.

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