So, daughter and I went shopping. That is an event in itself. I rarely leave the house and son-in-law usually does the shopping.
We found a very nice reduced price bottom round roast about 5 pounds of meat that would have to eaten or frozen in two days. I looked at it and said, "Fajitas!" She asked "Can we make burgers?" We did both.
Beef Fajitas:
10 - 12 flour tortillas (8 inch "Homestyle"/soft taco)
meat:
20 ounces beef sliced into thin strips (I sliced 1/2 inch thick slabs off the above mentioned roast and partially froze them before slicing into strips about 1/8 inch wide and 3 - 4 inches long.)
marinade:
juice of 1 lime, 3 tablespoons Worcestershire (or soy) sauce, 2 -6 shakes of hot sauce (we like Tapatio), 1 1/2 teaspoons cumin
mix together and pour over meat in glass container or plastic bag.
vegetables:
4 Bell Peppers , sliced thinly (We used 2 red and 2 green)
1 Onion , slivered
2 Celery ribs, sliced thinly
2-4 garlic cloves, minced
(except for the garlic the vegetables should be about the same length and width as the meat strips)
Over medium high to high heat in large heavy pan heat a bit of oil to just below smoking. (We used a wok but any large heavy pan that can take medium high to high heat will do.)
Add meat with marinade. Stir fry until meat is browned. Add vegetables except garlic. when vegetables start to wilt add garlic. (Adding the garlic earlier may result in burned garlic.) Turn down the heat and keep stir frying until the vegetables are done enough for you.
Meanwhile warm up the tortillas using the package directions or just heat a dry skillet to medium and lay one tortilla at a time in the hot pan for a few seconds, flip it over for few more seconds, and repeat until the tortilla is warm and soft.
Serve: 1 warm tortilla with a heap of meat and veg. It doesn't need cheese, salsa, sour cream, avocado, or anything else. Sides are built in.
Leftovers are great as omelet filling for breakfast the next day.
Burgers next post.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment