Re: [CH] Tonights Dinner - Fajitas - x/p DePepperMan
Baker Richardson (habanerored@hotmail.com)
Sun, 16 Jul 2000 11:20:31 CDT
Hi Risa
Have you ever tried marinading the flank steak in Italian dressing over
night before cooking? It is really killer.WE also use it for our chicken
fajitas.After we boil the whole chickens,we take off all the meat,put in a
large skillet with Italian dressing,bell peppers,onions,and any hot peppers
you might want,and saute all this for about 15-20 minutes.It is the best.:)
Yearn For The Burn
P.S. If you have non-chilehead members in your family,you can leave the hot
pepers out when you saute the chicken.
>From: radiorlg@att.net
>Reply-To: radiorlg@att.net
>To: Chile-Heads@globalgarden.com (Chile-Heads)
>Subject: [CH] Tonights Dinner - Fajitas - x/p DePepperMan
>Date: Sun, 16 Jul 2000 01:45:31 +0000
>
>Tonight I made fajitas. Usually I don't make them because
>DH doesn't know what to do with all the stuff on the
>plate. I made these anyway because my dear cyber-pal
>Tawny gave me the recipe and I knew they had to be good.
>
>For the chile-head part of this - it calls for 1 chipotle
>but of course you can up that a lot. My DH is getting a
>little better when it comes to chiles but I didn't want
>to overpower his tastebuds. This was enough chipotle for
>him. I added more at the table. Great meal though. I
>served them with roasted red potatoes that I sprinkled
>cajun seasoning on and some black bean salsa. Great meal.
>
> * Exported from MasterCook *
>
> Fiesta Fajitas (GF Grill adaptation)
>
>Recipe By : Sunset, July 2000, p. 86
>Serving Size : 4 Preparation Time :0:00
>Categories : Bbq & Grilling Chiles
> Meats
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 1.5 lb flank steak -- fat trimmed
> 1 recipe Fiesta Sauce
> 6 flour tortillas -- 8" wide
> 3 bell peppers (1 of each color) --
>rinsed
> Sour cream
> lime wedges
> salt
> Fiesta Sauce:
> 1 cup fat-skimmed beef broth
> 1/2 cup chili sauce
> 2 tbsp raisins
> 2 tbsp almonds -- sliced
> 2 tbsp fresh cilantro -- chopped
> 2 tbsp scallions (including tops) --
>chopped
> 1 tbsp instant coffee
> 1 tbsp unsweetened cocoa
> 1 tbsp Worcestershire sauce
> 1 tbsp olive oil
> 2 tsp garlic -- minced
> 1 canned chipotle chile -- OR
> 2 tsp hot sauce
>
>To make sauce: In blender or food processor, combine beef
>broth, chili sauce, raisins, sliced almonds, cilantro and
>scallions, coffee, cocoa, worcestershire sauce, olive
>oil, garlic, and chipotle chiles. Whirl until smooth.
>Makes 1-3/4 cups.
>
>For fajitas: Rinse steak and pat dry. Place steak and
>half the fiesta sauce in a 1 gallon plastic food bag.
>Seal bag; turn to coat meat. Chill at least 1 hour or up
>to 1 day.
>
>Stack tortillas and seal in foil. Pour remaining sauce
>into a 1-1 1/2 qt ovenproof pan.
>
>Prepare barbecue for direct heat. When it is medium-hot,
>lay peppers on grill. Turn as needed until skins are
>charred on all sides, 15-20 minutes. With tongs, transfer
>peppers to a plate and let stand until cool enough to
>handle, 10-15 minutes.*
>
>Pull off and discard skins, stems and seeds from peppers.
>Chop peppers and place in a bowl.
>
>Meanwhile, lift steak from bag; discard marinade. Lay
>meat on grill and turn as needed until browned on each
>side and medium-rare in center of thickest part (cut to
>test), 10-15 minutes total. After 5 minutes, set tortilla
>packet and pan of sauce on grill. Turn tortillas often
>until hot (open packet to check), about 5 minutes. Stir
>sauce frequently until bubbling, about 5 minutes. Enclose
>tortillas in a towel to keep warm; pour sauce into a
>bowl.
>
>GF GRILL INSTRUCTIONS:
>
>Preheat GF Grill. When hot, remove steak from marinade
>and discard rest of marinade. Place steak on grill and
>close. Cook for 6 minutes for medium rare. For medium (no
>pink), cook for 7 minutes.
>
>Transfer steak to a board. Cut across the grain into thin
>slices.
>
>Fill tortillas equally with meat and peppers. Add sauce,
>sour cream, juice from lime wedges, and salt to taste.
>Fold to enclose fillings and hold to eat.
>
>Nutritional information on Sauce: 137 calories, 41% (50
>cal) from fat, 4.1g protein, 6.2g fat (0.8g sat fat), 19g
>carbo, 1.1g fiber, 641mg sodium, 0mg chol.
>
>Nutritional information on Fajitas: 435 calories, 29%
>(126 cal) from fat, 25g protein, 14g fat (3.8g sat fat),
>52g carbo, 4g fiber, 662mg sodium, 41mg chol.
>
>
>
> - - - - - - - - - - - - - - - - - -
>
>Serving Ideas : roasted potatoes, salsa
>
>NOTES : * I used GF Grill instead. Instructions under
>regular instructions.
>
>RisaG
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