Tuesday, April 3, 2012

Beef Fajitas with Jalapeno Cream

We love grilling our veggies - great flavor!
Jalapeno cream?  Yes, please!

This is another keeper from a Staci Joers class I took years ago.  The citrus flavors with the cumin and peppers...so good!  I made a few tiny tweaks.  You could do this as a freezer meal, and just include the recipe for the cream.

Beef Fajitas with Jalapeno Cream

1 lb. beef skirt steak (or flank, sirloin or round steak), trimmed and pounded out to 1/4" thickness
2 tbsp. lime juice
2 tbsp. fresh orange juice
3 tbsp. EVOO
3/4 tsp. cumin
1 tsp. salt
2 cloves garlic, minced
1 tsp. dried oregano
hot pepper sauce to taste

1/2 - 1 tbsp. EVOO
1 red bell pepper, sliced thinly (any color peppers you like)
1 green bell pepper, sliced thinly
1 onion sliced (yellow, red, white - whatever works, we like red)

1/2 c. sour cream (or Greek yogurt)
1 fresh jalapeno pepper, diced
1 tsp. fresh lime juice

4 tortillas, warmed (for freezer meal, just include a package of tortilla shells)

In a freezer bag or pan, combine ingredients for marinade, add meat and turn to coat.  Marinate 8 hours, or overnight.  For a freezer meal, thaw in the fridge. 

Whip up the jalapeno cream - combine the sour cream or yogurt, lime juice, and diced jalapenos, and set aside.  Preheat grill.  Remove meat from marinade, and discard marinade. Grill over medium heat about 4-6 minutes per side, turning only once.  Grill or saute veggies (toss in a little olive oil, season with some salt & pepper and put in a grill basket or foil packet, add put on the grill while you do the meat, or saute on the stove after grilling your meat).

Serve meat & veggies with cream on warm tortillas.  Include any of your favorite toppings on the side if you like - guac, sliced green onions, diced tomatoes, cheese, lettuce, etc.  You could also make these with chicken - just don't marinate it for more than 4 hours, or you'll have a mushy mess.  Pork would work, and can be marinated the same as beef.

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