Yes, folks, I am actually posting a recipe. I really enjoy making fajitas, and I don't usually enjoy eating them in restaurants. I guess I'm not a frequent diner in Mexican restaurants these days, but they are so much better when you make them at home and the meat isn't overcooked. Fajitas make a good entertaining option, as well; you can grill everything and then make a buffet line, and let your guests pile on whatever they'd like. If you leave off the sour cream (or use thick Greek Yogurt instead), they are actually pretty good for you - especially if you are using all of those lovely local tomatoes, peppers, onions and the like.
Fajitas - serves 2-4, with or without leftovers
For the meat:
1 large can chipotle peppers in adobo sauce (found in the Latin section of most large groceries), peppers roughly chopped and sauce reserved
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/2 tsp onion powder
1/4 tsp red pepper flakes, or to taste
2 Tbsp vinegar (any kind is fine)
juice of 1 lime
good pinch salt
a few good grinds of black pepper
1 pound flank steak or 1/2 pounds skirt steak (or 2 large boneless, skinless chicken breasts)
about 10 large shrimp
Combine everything from the chipotles to the pepper in a shallow baking dish - something non-reactive and large enough to hold a flank steak, and add the steak and allow to marinate at room temperature for about an hour, then add the shrimp and marinate while you get the grill going. You don't want to add the shrimp too early, because the acid in the marinade will cook them and they will become tough on the grill. Skewer the shrimp. Grill the flank steak about 4 minutes on each side over a medium-hot grill for medium rare, then move to a cooler part of the grill; grill the shrimp about 1-2 minutes on each side, or until they are opaque and nicely charred.
For the Vegetables:
2 large red peppers
1 large red onion - cut off the stem end, allowing the root end to remain intact. Carefully cut the onion into quarters, leaving the root attached so the onion doesn't fall apart on the grill
2 good tomatoes
Drizzle everything with olive oil; place the onion and peppers on the grill and allow to char on all side, then move to a cooler part of the grill to finish cooking. Repeat with tomato right before everything is finished. Carefully slice the pepper, cutting the flesh away from the seed core, then cutting into strips. Cut the root end from the onion so that the "petals" are separated.
Allow the flank steak to rest for about 5-8 minutes. In the meantime, set up an assembly line with tortillas, sour cream, jalapenos, olives, hot sauce, limes and whatever else. Add onions, peppers and tomatoes and serve with refried beans from a can and yellow rice from a box, just like I did. Also goes well with Corona light and Cuervo Margarita mix in a jug, available in the "cocktail" section of your local grocer. Yum! Save leftover for making chili, which I'll tell you all about tomorrow. . .
