Saturday, May 24, 2008


I love to cook. Here is my latest Mexican food meat experiment: carne asada fajitas (barbeque meat and veggies) which is a cheap cut of meat marinated then cooked and served up with tortillas and vegetables. (OK... here's an old Mexican food joke first: The Mexicans have really snowed the American public with their cuisine. Its really not all that hard. What's a taco: tortilla, meat and veggies. Burrito: tortilla, meat and veggies. Tostada: tortilla, meat and veggies. Chimichanga: tortilla, meat and veggies. Fajitas: tortillas, meat and veggies. Enchiladas.... well, you get the idea.)

Anyway, here's the fajita recipe, you'll need... guess what: meat, tortillas and vegetables.
Get a cheap cut of meat (flat iron steak works but it is getting popular and expensive. London broil or any meat about an inch thick works too... actually this marinade is really good with chicken and any white fish too).

Squeeze two oranges, one lime together. Add two cloves of fresh garlic minced, a half a poblano (or anaheim) chile diced small, or some canned green chiles if fresh chiles aren't available), half a teaspoon of cumin, half a teaspoon of chili powder, half a teaspoon of paprika, a handful of chopped fresh cilantro (or a heaping tablespoon of dried). Mix together in a shallow cake pan, then put the meat in it and cover with plastic wrap. (Or you can put it all in a gallon ziplock bag). Put in the fridge and marinate for at least 24 hours. To cook: Barbeque to medium rare. Or, fry in a HOT cast iron skillet: get the skillet hot enough to "dance" a drop of water, then put a dash of oil and then the meat, and sear both sides. Remove from cooking method and thin slice in strips for fajitas.

To prepare vegetables: coarse slice onions, zuchini, bell peppers and mushrooms. Heat a skillet with a little oil then add vegetables. Spice with half teaspoon of each of cumin, garlic salt, chili powder and paprika. Stir together then squeeze a lime into the skillet, stir and cover and steam until cooked but still firm (about 5 minutes).

Serve meat and veggies on separate platters (people put their own fajitas together) with large flour tortillas, dishes of warmed up refried beans, fresh cilantro, sour cream, salsa, grated cheddar/jack cheese and fresh tomatoes.



Anonymous said...

Yep..waiting on my invite for this meal...sounds delish!!!

One of many Goddaughters..mmm which one?....ask all...and we all come! hahaha

Fr. James Early said...


I just wanted to let you know that I loved the first podcast on Mary. I'm looking forward to hearing the rest. This will be a great help to seekers like the one who emailed you. Keep up the good work, and may the Lord bless you.

Anonymous said...

I have had this meal - while visiting our son in college (New Mexico). Everything was cooked in a "diskos" which is nothing more than the disc off of a farming implement. I had a tripod welded onto it and everything was cooked over an open fire - I was told that you can buy "diskos" meat-veg mixture at at any carneciera (sp?). It is a wonderful meal!
Thanks for making me think about it and want to cook it!