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.
Chorizo & Thyme 