[CH] Tonights Dinner - Fajitas - x/p DePepperMan
radiorlg@att.net
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