Thursday, September 8, 2011

fajita feast

I love Tex-Mex food.

I will confess, my at-home Tex-Mex does not taste like what you find in a restaurant, but it does taste good.  It's probably because I don't douse everything in oil and sour cream (not that there's anything wrong with that, my way is just *different*).

The salsa I made, which you can find here, made the meal.  I might, however, ramp up the cilantro next go round.  Cilantro is one of my favorite herbs.

The tequila-lime marinade I used did not really float my boat, so I won't post it, but I will say that the steak that was simply salted and peppered before hitting the skillet for a brief sear was a win.  The salsa, fresh veggies and good corn tortillas complemented that simplicity well.  I would have keeled over from joy if we had grilled the steak, but our grill is currently out of reach.

Give that, here's what you need:
3-6 tortillas per person (some people seem to like to double up the tortillas; I like corn tortillas)
1/4-1/2 lb lean steak
1 red bell pepper
1 green bell pepper
1/2 sliced onion
1 avocado
1/4 c chopped white onion
1/4 c chopped cilantro

Sear steak.  Let rest before slicing.
Grill/saute sliced onions and peppers while steak rests
Layer steak slices, veggies, chopped raw onion, chopped cilantro, salsa and avocado.
So easy even an exhausted teacher can make it.

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