This is my second recipe for fajitas. By all means I am not saying that these are authentic; here you will find my take and of course they are open to changes. For me, the best thing about writing here is learning everyday and sharing everything about my kitchen adventures with everyone. While I appreciate the fact that there’s not many changes you can do with baking recipes, the opposite definitely applies to cooking. Well, I like to think so anyway. If you want to make my day, tell me about how you changed and adapted one or more of the recipes you can find in this blog, and writing about it.
Marinating the beef is easy, but very very important. So for this you will need:
- ¼ teaspoon chilli flakes
- 1 teaspoon cumin (or Chinese 5 spice if you want a replacement)
- 1 inch piece fresh ginger, cut into thin strips
- 3 large garlic cloves, mashed or finely chopped (if you don’t like lots then reduce the amount)
- 1 teaspoon salt
- 1 tablespoon soft brown sugar
- 2 teaspoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- Just enough water to thin the marinade, approx. 2 teaspoons
- I don’t bother to drain the marinade before stir-frying so place the whole lot into a very hot wok, or deep frying pan similar to the one above, and let the meat cook for however long you like. As you can see in my photo I cooked it for too long. For me, there’s nothing better than rare beef. If it’s good quality, from a good butcher you trust, then go for it. You will never look back.
- Wrap as much as you like in a tortilla (or two) with lots of fresh veggies and munch away.
I want to give you another list of ingredients for the marinade. It’s one by Tyler Florence. I am including it here because it reminds me of when I started learning how to cook at home in Michigan. I have fond memories of the place; where the TV was on the Food Network all day. You will need:
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil (not extra virgin)
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoons fresh cilantro leaves, finely chopped (also known as Mexican coriander or Chinese parsley)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Puree all the ingredients together with a blender and cover the beef with it. Put the beef in a dish and cover it completely with the marinade.
- Place in the fridge for 2 to 4 hours. Drain the meat and use the grill if you like.
I also love this recipe and there is a place for both, at least in my kitchen. As always, enjoy! R x.
My idea of a lovely evening would be inviting some friends over for a simple supper, which I can prepare in less than 30 minutes – in less than 10 preferably! I love my kitchen and spend days and days cooking and baking but I do get tired sometimes. So anything that can help me prepare an informal party in no time for and with the people I love spending time the most is always welcome in my book. It takes away the stress and panic, and I think that the simplest meals can be the best meals. These fajitas also take away the assemblage, which in this case is done by others! All you have to do is some prepping – cooking the meat in minutes in a pan and chopping the veggies. Easy stuff.
You can make these fajitas with chicken or beef, or any mixture of veggies you like. If you’re using any kind of meat, the trick is to marinate it well ahead of time to make it moist and tender. Who would want a dry fajita anyway? I had one once and it was stringy and chewy. Not nice. I made this some weeks ago after a very full day when I really didn’t want to spend more time in the kitchen than I had to. There was a little planning beforehand, nothing big – I knew I wanted to cook something quick, simple, and without too much work.
So I bought some rump, cut it into thick strips when I got home and marinated all of it for a couple of hours in the fridge. I then shallow-fried it and left it in the pan till it cooked to medium/rare, keeping an eye on it, as always. You don’t even need any oil if that’s what you prefer, especially if you use a non-stick pan – the marinade has plenty of moisture anyway. But I don’t like burnt meat, so this time I played it safe. All you have to do then is to chop a red pepper, throw in a yellow pepper for luck, dice one or two fresh tomatoes. Place these in individual serving bowls, together with a packet of ready washed rockets leaves and you’re done. Place everything on a corn tortilla, wrap it up and eat. For something extra you can serve it with cornbread for a meze style meal. Perfect for summer. The following is what you need for the marinade:
- 3 garlic cloves, crushed or very finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 small cubes or crystallized ginger (or ¼ teaspoon ginger powder)
- 2 teaspoons light brown sugar
- 1 teaspoon cold water
Place the meat in a bowl and pour the marinade over it. Mix it well, cover with cling film and put it in the fridge for an hour or two or until needed. Cook and serve on corn tortillas with greens and other vegetables. Easy!