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

Ingredients:

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

Ancho Chile Red Barbecue Sauce

Another delicious barbecue sauce, low in carbohydrates and simple to prepare, that you can add to your repertoire for your summer grilling that everyone will absolutely love. This barbecue sauce is mildly sweet from the ancho chilies and is balanced with the mild warmth and earthy flavor of cumin with a thick and luxurious texture. Great for all kinds of barbecue from chicken to pork or as a dipping sauce this sauce was created to compliment for my Drunken Fajita recipe. I hope you enjoy.

Ancho Chile Red Barbecue Sauce

Ingredients:

2 ancho chilies, about 1 1/4 ounces

2 cups water

1/4 cup onion, diced

2 cloves garlic, minced

1 - 8 ounce can no salt added tomato sauce

1/4 cup cider vinegar

1 Tbsp. ancho chili powder (or whatever you have on hand)

2 tsp coriander

2 Tbsp. cumin

1 tsp. dried oregano (Mexican if you have but any will do)

1 Tbsp. paprika

2 tsp. molasses

1/4 cup Splenda

vegetable spray

Place the ancho chile peppers and water in a sauce pan and bring to a boil on high heat. Reduce heat and simmer covered until the chilies are tender, about 20 to 30 minutes. Remove the chilies, reserving the cooking liquid, and cool. When the chilies are cool enough to handle remove the stem and seed by cutting chile open and scraping with the back of a knife. Discard the seeds and stems and rough chop the chilies.

Lightly coat another sauce pan with vegetable spray and place on medium heat. Saute the onions and garlic until translucent, about 3 to 5 minutes. Add the rest of the ingredients including the ancho chilies and 1 1/2 cups of the reserved cooking liquid. Stir well and bring to simmer. Allow to simmer, stirring occasionally, for about 15 to 20 minutes until sauce thickens.

Puree the barbecue sauce in blender carefully. When working with hot liquids in a blender it is best to not fill more than half way with liquids and to remove the small insert in the cap and cover the lid with a clean dish towel before turning on. Begin by pulsing on low and then work up to high speed and continue until the texture is a fine puree.

Pour the sauce back into a sauce pan and bring to simmer again and continue to simmer for about 15 minutes. Sauce can be served warm or room temperature.

Nutrition Facts

20 - 2 Tablespoon Servings

Amount Per Serving

Calories 15.7
Total Fat 0.4 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 9.0 mg
Potassium 84.3 mg
Total Carbohydrate 3.6 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Protein 0.7 g

Texas Roundup Red Chile Barbcue Sauce for Your Clasic Cowpoke Steak

This barbecue sauce is a might spicier than the one I posted a few days ago. It has a rich and full bodied flavor with hints of smoke and coffee; great depth of flavor. The balance of tart and sweet adds yet another layer of flavor to this sauce making it a wonderful steak, grill and barbecue sauce. This may be just a touch too spicy for the kids but of course that depends on your family's tastes. Use it to lightly marinate your rib eye steak or your favorite cut of beef before broiling or grilling and serve with additional sauce for dipping on the side if desired. Another great recipe to keep handy for those summer days ahead. I hope you enjoy.

Texas Roundup Red Chile Barbecue Sauce for Your Classic Cowpoke Steak

Ingredients:

1 Tbsp. canola oil

1/2 cup onion, diced

8 garlic cloves, minced

1 - 8 ounce can no salt added tomato sauce + 2 Tbsp. water

1 Tbsp. chile ancho powder

1 Tbsp. chile molido powder

1 tsp. chile chipotle powder

1/3 cup Splenda

2 tsp. molasses

2 tsp. spicy brown mustard

1/4 tsp. salt (optional)

1/4 cup cider vinegar

1/2 cup very strong coffee

4 Tbsp. Worcestershire sauce

1/4 cup lemon juice

1 Tbsp. mesquite liquid smoke

Saute the onion and garlic in the canola oil on medium heat until onions are translucent. Add the assorted chile powders and cook for a minute or two while stirring. Add the rest of the ingredients, bring to simmer and reduce heat. Simmer for 30 to 45 minutes, stirring occasionally.

Carefully pour mixture into a blender that has had the small insert removed from the cap. Cover hole with a clean dish towel and pulse to puree until sauce is smooth. Return sauce to pan and bring to simmer for another 3 to 4 minutes. If using the sauce as a marinade let it cool completely first before applying it to meat.

Nutrition Facts

14 - 2 Tablespoon Servings (About 1 3/4 cups total)

Amount Per Serving

Calories 36.3

Total Fat 1.3 g

Saturated Fat 0.1 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.6 g

Cholesterol 0.0 mg

Sodium 115.8 mg

Potassium 114.9 mg

Total Carbohydrate 6.8 g

Dietary Fiber 1.2 g

Sugars 2.6 g

Protein 0.9 g

Texas Big Beef Back Ribs

Texas means larger than life to many people and these ribs are just that. Looking more like a rib from a dinosaur, the beef back rib is taken from the prime rib cut, with two rib bones making up each section and they are huge. The meat is wonderfully tender and juicy and though there is less meat on these ribs than beef short ribs, hands down beef back ribs win for tenderness and flavor. You may have seen these in your local grocery store but if not just ask the butcher about them. They are relatively inexpensive and one or two of these jumbo ribs at the most offer the perfect portion size of 3 or 4 ounces of meat. Save some fat grams for these scrumptious barbecue style ribs though because they are a little higher in fat than what I normally prepare. If you can indulge, then enjoy but if you cannot then you can substitute a flank steak, which is a very lean cut of beef, forgo the following cooking technique and just broil or grill it to your liking. It will still be quite wonderful because of the spice rub and barbecue sauce. Enjoy these ribs now but keep this recipe handy for your summer outdoor barbecues. This recipe is not for the faint of heart and requires many napkins. You'll have to send the kids right to the tub after this meal. I hope you enjoy.

Texas Big Beef Back Ribs

Ingredients:

1 1/2 lbs. to 2 lbs. beef back ribs (depending on size and meatiness)

1/4 cup Texas Big Beef Spice Rub (recipe below)

1 Tbsp. canola oil

1 cup cider vinegar

2 Tbsp. mesquite liquid smoke

1/2 cup Big Texas Barbecue Sauce (recipe below)

Drizzle ribs with canola oil and massage in to coat the ribs completely. Lightly sprinkle ribs with the spice rub and rub to coat. Place ribs in a large pan, cover and refrigerate for about 2 hours.

Preheat oven to 425'

Take ribs out of refrigerator about 20 minutes before you cook them so they come to room temperature, this will facilitate more even cooking. Pour the cider vinegar and liquid mesquite smoke into a large roasting pan and stir to blend. Place a rack across the top, making sure that the ribs will not be in the liquid. Lightly brush all sides of the ribs with the Big Texas Barbecue Sauce. Place ribs bone side down on rack. Roast for 25 to 30 minutes. The liquids will keep the meat extra moist and juicy while they cook and the ribs will take on a mild flavor from them as they evaporate.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 553.6

Total Fat 29.1 g

Saturated Fat 1.7 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 2.7 g

Cholesterol 5.8 mg

Sodium 353.7 mg

Potassium 192.3 mg

Total Carbohydrate 10.8 g

Dietary Fiber 2.0 g

Sugars 4.2 g

Protein 20.1

Big Texas Barbecue Sauce

The second part of my three part recipe is the barbecue sauce. This has to be one of the most important ingredients for many barbecued or grilled meats. The sauce is simple to make and has big, bold flavors. Not a very spicy barbecue sauce but rather one with great depth of flavor. This recipe will make about two cups, which is enough for the recipe tomorrow with plenty leftover to be served as a condiment or dipping sauce and more to use later. This will soon become a family favorite and you'll want to keep this recipe handy for the great summer months of grilling ahead. I hope you enjoy.

Big Texas Barbecue Sauce

Ingredients:

3 Tbsp. unsalted butter

1/4 cup red onion, diced

6 cloves garlic, minced

2 jalapeno peppers, diced (seeded with ribs removed for a milder sauce)

1 - 8 ounce can no salt added tomato sauce + 2 Tbsp. water

4 Tbsp. Worcestershire sauce

1/4 cup Splenda

2 Tbsp. molasses

1 Tbsp. Tabasco sauce

1/2 cup white vinegar

1 Tbsp. dry mustard powder

Melt the butter in a sauce pan over medium heat and add the onions, garlic and jalapeno peppers. Saute until tender and the onions are translucent. Add the rest of the ingredients and stir to blend. Bring sauce to a simmer, reduce heat and simmer for about 30 to 45 minutes until sauce has thickened.

Carefully pour the sauce into a blender, with the small cap removed from the cover and a clean kitchen towel covering the hole, pulse and puree until smooth. Return sauce to pan or pour into an airtight container and refrigerate for use later.

Nutrition Facts

4 - 1/2 Cup Servings

Amount Per Serving

Calories 148.9

Total Fat 8.7 g

Saturated Fat 5.4 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 2.5 g

Cholesterol 23.3 mg

Sodium 242.8 mg

Potassium 360.4 mg

Total Carbohydrate 22.7 g

Dietary Fiber 2.4 g

Sugars 11.8 g

Protein 1.4 g

Note ~ Each half cup is the estimated amount needed to well coat enough meat to serve four.

Texas Big Beef Spice Rub

Here is the first part of the trio of recipes, my Texas Big Beef Spice Rub. This is the beginning of a three part recipe but you can use this spice rub and the barbecue sauce recipe with many other cuts of beef and even chicken. The spice rub imparts so much flavor into the beef with so little effort. The recipe makes about a cup and a half, which is more than needed for the final recipe tomorrow, but will store well refrigerated in an airtight container. You will be sure to use it up in no time. I hope you enjoy.

Texas Big Beef Spice Rub

Ingredients:

3/4 cup Splenda

1 Tbsp. molasses

4 Tbsp. garlic powder

2 Tbsp. ground ginger

2 Tbsp. onion powder

1/2 cup paprika

2 Tbsp. black pepper

2 Tbsp. rosemary, crushed or pulverized in spice grinder

1 Tbsp. salt

Blend the Splenda and molasses in a bowl well, working it together with a fork. It will take a few minutes but you will end up looking similar to brown sugar when you are done. Add all of the other ingredients and blend well. Store in refrigerator in an airtight container for up to 3 months.

Nutrition Facts

6 - 1/4 Cup Servings

Amount Per Serving

Calories 77.7

Total Fat 1.6 g

Saturated Fat 0.3 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 0.2 g

Cholesterol 0.0 mg

Sodium 1,171.8 mg

Potassium 408.3 mg

Total Carbohydrate 20.4 g

Dietary Fiber 5.4 g

Sugars 5.0 g

Protein 3.0 g

Note ~ Each serving of 1/4 cup of dry rub is the estimated average amount needed for enough protein to serve four people.