Anyone a fan of Fajitas
Discussion
I am cooking one tomorrow as we have a guest for dinner. I think it can be highly delicious if done properly and developed a little further than the Old El Paso packet would suggest.
I make a spice mix from cumin, salt, chili, onion granules, pepper, paprika, oregano, sugar and garlic and marinade the meat in that overnight.
On my cooker in a massive stock pot at the moment are 8 onions, two carrots and half a cabbage all shredded, cooking down until heavily reduced and golden. This forms the body of the dish. Some of the spice mix will be added so that it can take on the flavour overnight.
I will then joint and de-bone a lovely chicken and add it to my spice mix. When tomorrow comes I will then quickly sear the pieces of meat over a high heat and ensure they are browned and add them to the vegetables.
The red and yellow peppers will be sizzled directly on the gas and blackened, cooled and peeled. After chopping I will add them to the mix.
Before serving I add half a pint of good beef stock with some tomato passata to make it juicier than normal which I find brings all the flavours together.
Served with a range of tortillas, soured cream and fresh coriander for people to help themselves.
Might do some crisp garlic roast potatoes too.
Pics to follow if I remember.
I make a spice mix from cumin, salt, chili, onion granules, pepper, paprika, oregano, sugar and garlic and marinade the meat in that overnight.
On my cooker in a massive stock pot at the moment are 8 onions, two carrots and half a cabbage all shredded, cooking down until heavily reduced and golden. This forms the body of the dish. Some of the spice mix will be added so that it can take on the flavour overnight.
I will then joint and de-bone a lovely chicken and add it to my spice mix. When tomorrow comes I will then quickly sear the pieces of meat over a high heat and ensure they are browned and add them to the vegetables.
The red and yellow peppers will be sizzled directly on the gas and blackened, cooled and peeled. After chopping I will add them to the mix.
Before serving I add half a pint of good beef stock with some tomato passata to make it juicier than normal which I find brings all the flavours together.
Served with a range of tortillas, soured cream and fresh coriander for people to help themselves.
Might do some crisp garlic roast potatoes too.
Pics to follow if I remember.
Indeed a great fan of fajitas. Tis a staple of ours.
The spice mix you described is pretty much exactly as I do, though I generally don't bother marinading more than 2 hours, out of laziness/time constraints.
I use flank steak normally, normally in strips, sometimes cooked as a whole steak and sliced afterwards. Not 'authentic' in that regard, but great, depending on your garnishes.
I normally go for the typically seared peppers onions and chiles in paprika and garlic. My wife has a tortilla press and makes a beautiful pile of them for the occasion.
Sour cream, hot, fresh, blended salsa, guacamole, corriander, meat & peppers, done.
If in 'sliced steak' format, usually we have more of a taco garnish setup - sour cream, salsa, guac, chopped onions, chilles corriander, tomatoes etc.
Worth getting a good chimichurri recipe for making steak ones, too. Makes a great change..
The spice mix you described is pretty much exactly as I do, though I generally don't bother marinading more than 2 hours, out of laziness/time constraints.
I use flank steak normally, normally in strips, sometimes cooked as a whole steak and sliced afterwards. Not 'authentic' in that regard, but great, depending on your garnishes.
I normally go for the typically seared peppers onions and chiles in paprika and garlic. My wife has a tortilla press and makes a beautiful pile of them for the occasion.
Sour cream, hot, fresh, blended salsa, guacamole, corriander, meat & peppers, done.
If in 'sliced steak' format, usually we have more of a taco garnish setup - sour cream, salsa, guac, chopped onions, chilles corriander, tomatoes etc.
Worth getting a good chimichurri recipe for making steak ones, too. Makes a great change..
miniman said:
Gaffer said:
You have missed off the guacamole - can't beat fresh homemade guacamole...
Really? Don't you find it akin to eating partially dried up Catarrh?Love it.
Claire
Mmmmmmm Fajitas.
I've come up with my own variation becuase I don't like peppers - everyone I have tried them on seems to really like them:
Steak
2 red onions
1 white onion
Spring Onions
2 leeks
Fennell (half a bulb)
Asparagus
Chop all the veg up finely and chuck into a heavy bottomed pan with a good knob of butter, soften for 15-20 minutes and add the asparagus - put a lid on it.
Steak + guacamole + salsa + cheese + veg. Nom nom nom.
I've come up with my own variation becuase I don't like peppers - everyone I have tried them on seems to really like them:
Steak
2 red onions
1 white onion
Spring Onions
2 leeks
Fennell (half a bulb)
Asparagus
Chop all the veg up finely and chuck into a heavy bottomed pan with a good knob of butter, soften for 15-20 minutes and add the asparagus - put a lid on it.
Steak + guacamole + salsa + cheese + veg. Nom nom nom.
I love fajitas. In fact I have a Waitrose Fajita meal in the fridge that I was thinking of having tonight and now I want it *right now*. 
I always wonder why fajitas are so damn expensive when eating out though. There's not that much to them really, surely?
I always wonder why fajitas are so damn expensive when eating out though. There's not that much to them really, surely?
Edited by JonRB on Tuesday 16th February 15:07
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