Today's special is beef fajitas. I marinate thin strips of beef in oregano, garlic, sugar and chile powder. Sauteed along with onions, the beef cooks in little water, braising till it shreds easily. I give the beef a rough chop, making bite size pieces. Pico de gallo and some avocado adds piquancy. We are ready to lunch!!
1 pound Beef strips
1 tablespoon Mexican Oregano
1 tablespoon Chile powder
1 teaspoon Sugar
1 tablespoon Garlic powder
1/2 teaspoon Kosher Salt
2 tablespoons Olive Oil
1/2 to 1 cup Water
10-12 flour or corn Tortillas
Pico De Gallo
1/4 cup diced Onion
1/2 cup diced Tomato
1 minced green Chile
2 tablespoons minced Cilantro
2 tablespoon Lime or Lemon juice
Mix all pico de gallo ingredients in a bowl.
Place strips in a bowl.
Sprinkle oregano, chile and garlic powders, sugar and salt. Mix well and let beef sit at room temperature for 1 hour.
Peel and slice onions into 1/4 inch thick half moons.
Heat oil in saucepan.
Add onions and saute till wilted.
Add beef to onions and saute on a high flame till brown.
Pour water onto beef, cover, lower flame and braise till cooked. This might take 20 to 40 minutes depending on the thickness of the beef.
When cooked, chop beef into bite size chunks.
Cut avocado into small chunks.
Heap beef on tortilla. Top with pico de gallo and avocado. Roll and enjoy!
The moment of truth is upon us. Outside, winds pick up. Driving rain sweeps onto the patio. Tornado warnings are set off. Inside, beer, fajitas and family drown out the constant noise of wind and rain.