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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-08-05 09:40 PM
Original message
Fajitas
Edited on Sat Jan-08-05 10:35 PM by bearfan454
I've made fajitas out of beef, chicken, deer, almost anything will do. They had boneless chuck roast for 1.99 a lb. I got one and made fajitas out of it for me and Mrs bearfan. First I marinated it in olive oil and garlic for about 3 hours in the icebox.



While it was marinating I started my pico de gallo. It's really easy to make. This is all you need



Dice up the jalapeno, onion, tomato, and cilantro very fine.



Mix it all together in a dish or your granddaughter's Tony the Tiger bowl. Add a little salt at this point and garlic is optional.



Start your meat out on the pit. I used charcoal and mesquite wood mixed together to give it the good smoke flavor.



Get your other ingredients out.



While it's going get your other preparations together. For the rice you will need chicken broth, onion, rice, and Sofrito sauce.



Start your rice by frying onions and rice with a little olive oil.



Add about 4 tablespoons of Saffrito and stir this up.



Add your chicken broth, put a lid on it, and let it simmer until most of the juice is absorbed.



Get your appetizers ready for the oven. Spread canned refried beans on tostada shells.



Add the cheese and get ready to pop them in the 450 degree oven.



Slice your meat at an angle and against the grain.



Bake your appetizers when the rice is almost done. Timing is everything.



Assemble your plate and you are ready to go.


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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-08-05 09:49 PM
Response to Original message
1. yummmmmm I was waiting for the fajita thread LOL
we had Sausages I picked up at Costco that had apple and some cheese in them (Gouda I think) with saffron rice and broccoli

I was going to make Lasagna but spent too much time thrifting and we were starved by the time I got home, so threw a quick dinner together

I have the beans soaking for tomorrow's ham & pinto beans with rice and cornbread

I'll probably make the lasagna tomorrow too and bake it Monday when I get home
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-08-05 10:01 PM
Response to Original message
2. Mmmmmmm...mmmmmmmmmmm!
This all looks so good startng with how you make the meat over the fragrant coals. I love pico de gallo. I've never heard of Saffrito and will pick some up soon.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-08-05 10:18 PM
Response to Reply #2
3. I just discovered it myself about a month ago.
It kicks ass in pinto beans too.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 12:31 AM
Response to Original message
4. I'm surprised...
...by the absence of red or green bell peppers! I know a lot of people don't like bell pepper, though. If I were cooking spanish rice I would add some bell pepper and a couple of bay leaves. But then I don't know what flavors the Saffrito has. Maybe nothing else is necessary.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 10:37 AM
Response to Reply #4
5. It has a distinct flavor.
Sometimes I do put green peppers in my rice if I don't use Sofrito. I make a rice also with green peppers, onion, tomato, and saffron from Spain. I always use canned chicken broth for every kind of rice I make except white rice. My parents go to Spain every couple of years and bring saffron back. It's a lot cheaper over there.
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 11:28 AM
Response to Reply #5
6. I wonder if it grows in Mexico? maybe MexicoPat would be able to
get some for us :bounce:
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 12:00 PM
Response to Reply #6
7. That reminds me of a funny thing that happened
Edited on Sun Jan-09-05 12:02 PM by eleny
Back in the early '70s a friend and I took a very long vacation trip. We had Ameripasses for the bus and went all over the country. We stopped in New Orleans and then went into Texas and Mexico. We took the Mexican train back to the border at Nogales. The border guy inspected my huge backpack. He reached way down in there and slowly pulled out a plastic bag of green herb. It was the bag of gumbo file' that I purchased in Louisiana and completely forgot about. It looked liked grass. The fragrance of it was all he needed to let it and me pass without a problem. But, oh man! I hadn't thought about that mini episode in years.

Edited for grammar
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 12:08 PM
Response to Reply #7
8. LOL at least he knew what file was n/t
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-09-05 12:16 PM
Response to Reply #6
9. I'm not sure if it grows in Mexico.
I know in Spain they have to pick the pollen by hand when it has the early morning dew on it. It is very expensive.

http://greekproducts.com/greekproducts/saffron/
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