Friday, July 2, 2010

Drunken Beef Fajitas

Fajitas, the classic Tex-Mex dish made of seasoned, thinly sliced beef garnished with tender onions and green bell peppers and wrapped in a flour tortilla. My special fajita recipe is different and I think makes the beef so extra tender and flavorful from the marinade of lime juice, tequila and spices. I bet you've never had a fajita like this one and I bet you and your family will love it. A great dish for the holiday weekend or for anytime you grill this summer and another perfect dish to serve your holiday guests. I hope you enjoy.

Drunken Beef Fajitas


1/2 cup fresh lime juice, about 3 limes
1 Tbsp. lime zest
1/4 cup tequila, your favorite white or gold
1 1/2 tsp. Mexican oregano, or whatever is available
1 Tbsp. cumin seeds, toasted and smashed
1 Tbsp. coriander seeds, toasted and smashed
1 to2 dried chilies such as chile de arbol, toasted or 1 jalapeno, diced
3 cloves garlic, smashed
1/4 cup fresh cilantro, stems and leaves, lightly crushed
16 ounces skirt steak, or substitute flank steak if preferred
8 Tbsp. Ancho Red Chile Barbecue Sauce (recipe below)
1 cup onions, sliced
1 cup green bell pepper, sliced
1 Tbsp. canola oil
4 - low carb flour tortillas, optional (you can use lettuce wraps also)

To toast the seeds and chilies place them in a small pan with no oil over medium high heat for about 30 seconds to a minute or so until you can smell the aromatic scent. Shake pan often so they do not burn. Quickly remove and cool. Smash the seeds with the back of a heavy pan or mallet until course in texture and break apart the chile. If using a jalapeno just add it uncooked and diced to marinade.

Mix the marinade ingredients in a zip top bag and marinate steak at least 2 hours to overnight in the refrigerator. The longer you marinate the beef the stronger the flavors will be.

Remove beef and discard the liquids. Pat the beef dry with paper towel and let air dry a few minutes. Grill or broil the steak for 3 to 6 minutes per side, depending on the thickness of the steak, lightly basting with the Ancho Red Chile Barbecue Sauce on each side. Let rest for about 10 minutes loosely covered with aluminum foil, before slicing. Slice the steak against the grain for maximum tenderness.

While the steak is resting saute the onions and green bell peppers in the canola oil in a large saute pan on high heat until tender and caramelized.

Assemble fajitas in low carb tortilla or lettuce wrap if desired and garnish with vegetables and serve additional Ancho Red Chile Barbecue Sauce if preferred.

Nutrition Facts
4 Servings of 3 Ounces Beef, 1/2 Cup Onions and Peppers and 2 Tablespoons Ancho Red Chile Barbecue Sauce *Does not include optional low carb tortilla or lettuce wrap.
Amount Per Serving
Calories 300.9
Total Fat 13.8 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.7 g
Cholesterol 50.0 mg
Sodium 81.9 mg
Potassium 319.4 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.6 g
Sugars 3.1 g
Protein 25.3 g

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