Monday, December 5, 2011
I cook Mexican at Leslie's
1 ½ lb skirt sliced in thin strips across the grain
juice of 2 limes
1 Tbs Mexican dry oregano
2 Tbs finely chopped cilantro
1 Tbs ground cumin
1 tsp black pepper
2 large green bell peppers, cut into ¼ inch strips
1 large red bell pepper, cut into ¼ inch strips
2 medium onions, cut into ½ inch half moons
3 large garlic cloves, minced
salt and pepper to taste
pickled jalapeno slices
2 or more flour tortillas per person, wrapped in foil (1 per person for pre-heating) and kept in the oven while the beef and veggies are cooking.
Marinate the beef for several hours. I used my wok to do the stir frying. First the beef, at room temp in a small amount of very hot oil. Toss with tongs for 2-3 minutes, remove and put into a dish in the oven at 250 degrees while you cook the vegetables.
Add a little more oil to the wok and toss in the veggies. Using the tongs keep them moving (over fairly high heat) until softened to your taste (5-8 minutes).
I placed lettuce, refritos and guacamole on each dinner plate and then let the guests assemble their own fajitas. Lime and jalapenos were in a separate bowl.
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