A request for a dish to serve with the Black Bean Salad (Nov. '07), prompted me to make these fajitas for dinner tonight. They were easy, quick, and turned out really well. I skimped on the chili powder thinking that it might be too much for the kids but I think it could have used the whole amount. The kids made a fuss because they didn't want to eat the beef. I may have had better luck serving them the chicken.
Guacamole is one of those things that people either love or hate. I don't really like eating just any one's guacamole - it's got to be from a reputable source. And supermarket guacamole - forget it! Some people put garlic in their guacamole. You could add a clove of minced garlic, if you like. If you are making your guacamole ahead of time, put an avocado pit into the dip. This apparently keeps the dip from browning (the lime juice also helps). I love to serve guacamole with crumbled feta cheese on top. I think Macedonian feta is perfect for this - creamy, not too salty.
Beef or Chicken Fajitas
1 1/3 lbs. beef tenderloin or sirloin (or boneless, skinless chicken breast)
3 peppers (yellow, orange, or red)
1 t. ground cumin
1/2 t. chili powder
1/2 t. paprika (smoked paprika is great in this recipe)
1 t. sea salt or kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil
6-8 tortillas
Sour cream
Old cheddar cheese
Chopped lettuce
Fresh Guacamole
1. Slice the beef or chicken into long thin strips and place in a bowl. Halve, core, and seed the peppers. Slice into long thin strips.
2. In a small bowl, mix together the cumin, chili powder, paprika, salt, and pepper. Add half the spice mixture to the meat and mix well. Add the other half to the peppers and toss to coat. Set aside to marinate.
3. Heat a large cast iron skillet (or any large pan) and add the olive oil. When it's very hot, add the peppers and saute until they are slightly soft; add the beef strips. Cook for 2 minutes, stirring and tossing frequently until the beef is just cooked. Remove from the pan and keep warm.
4. Warm the tortillas in a dry skillet for about 10 seconds per side. Put some beef and peppers along the centre of the tortilla and add the fixings that you like. Roll up and serve immediately.
Serves 4, or less if they are really hungry.
Guacamole
2 ripe avocados
2 small limes
1/2 c. chopped tomatoes
2 green onions, sliced thin
1/2 bunch fresh cilantro, chopped
Kosher or sea salt & freshly ground pepper
1. Mash the avocados with the lime juice. Add the tomatoes, onions, cilantro, salt & pepper. Mix well and taste for seasoning. When in doubt, add a little more salt.
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