Beef fajitas are one of those recipes that I tend to make when I don’t really want to cook. Funny, because it still involves a lot of cutting, measuring, and the like. But I’ve made it so often that I can almost make it with my eyes closed (but then I’d probably cut myself and that would be bad).
So, with company coming, I set to work preparing the meal.
First I made spanish rice.
I diced up a red onion (I didn’t have any others, so red it would be), and put half in a pot with a nob of butter. Once the foam subsided I added a cup a rice and stirred it. This toasts the rice and provides it some initial flavour. Then I added some chicken stock (freshly thawed in the microwave) and some pureed tomatoes (canned diced tomatoes pureed with an immersion blender). I then covered the pot and brought it to a boil. Once boiling, I lowered the heat, set the timer and promptly forgot about it.
By then, my guest had arrived and joined me in the kitchen. We chatted as I dug out my favourite frying pan. I coated the bottom with a teaspoon of olive oil, and tossed in strips of sandwich steak to fry. As the meat cooked I diced a clove of garlic, mixed it with 1 rounded tablespoon of cumin and half a tablespoon of chili pepper, and added that and the remaining half of red onion in with the meat. I cleaned, and cut a red bell pepper and a green bell pepper into strips and added that to the hot pan.I stirred the mixture to coat everything with the spices and meat juice equally. Then I added a tablespoon of Worcestershire sauce and a cup of medium salsa to the mix. I stirred it again and let it cook until the rice was done.
I mixed another crushed and diced clove of garlic along with two tablespoons of crushed tomatos and two avocado’s, adding another heaping teaspoon of cumin as I stirred. Once the lumps were mostly gone (or at least very small), I stopped and set it aside.
Taking out a second (and smaller) frying pan, I turned on the heat and cooked the corn tortillas until they were soft and pliable (8 seconds according to the package, less time in my experience). I then added a small amount of sour cream, an equal dollup of guacamole, a pinch of cheese and a ladel-ful of fajita mix. I then folded the hot tortilla around the mess and placed it seam side down onto the plate.
Three of these plus a third of the rice and another tablespoon of guacamole made the meal. It was delicious.
Prep time: 10 minutes
Cooking time: 30 minutes
- 2 lbs sandwich steak (preferably lean)
- 2 bell peppers (1 red, 1 green) cut into slices
- 1/2 yellow onion, diced (I used red)
- 1 clove garlic, minced
- 1 cup salsa
- 1 tablespoon cumin
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon chili pepper
- 1 teaspoon olive oil
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, grated
- Coat the bottom of a frying pan with olive oil.
- Cut the sandwich steak into strips and add them to the hot pan.
- Mix the garlic, cumin and chili pepper together and add that to the pan, stir well to incorporate.
- Cut the bell peppers into strips and add them to the pan. Stir well.
- Mix the salsa and Worcestershire sauce together. Add them to the pan. Stir well.
- Cook until the meat is cooked, the onions are nearly transulcent, and the peppers still crunchy.
- Heat the tortillas slightly.
- Fill in the following order: sour cream, guacamole, cheddar cheese, fajita mix.
- Fold the tortilla and serve.
Prep time: 5 minutes
Cook time: 10 minutes
- 1 cup rice
- 1/2 cup tomato sauce
- 1/2 yellow onion
- 1 teaspoon butter
- 1 cup chicken stock
- 1/4 cup cheddar cheese, optional.
- Put the butter in a hot pan. Add the onion and the rice and stir to mix.
- Once the onion starts to become translucent, add the tomato sauce and chicken stock.
- Stir well.
- Turn up the heat and wait for the liquid to boil.
- Once boiling, cover and cook for the duration recommended for your rice.
- Serve hot with a bit of cheese on top.