Sizzling Beef Fajitas with Fresh Guacamole and Salsa

                

I don't know who doesn't like fajitas, do you? There is just something about loading up a warm tortilla with tender beef strips, caramelized peppers and onions and then all the toppings, finally to fold it up and indulge in the intense flavors. It's like a party in your mouth.  If I had to pick a favorite Mex dish, it would totally be fajitas.  Cast iron pans are ideal for this dish since most of the cooking is done in just a hot pan not over heat but with the heat of the pan.  Cast iron pans are essential kitchen items.   Not used always, but are great for searing and browning meats etc. and wonderful for caramelizing onions.  So let's get started with what you are going to need for these fantastic beef fajitas.

What you need for the marinade:

~2 packs of beef minute steaks sliced diagonally a little less then 1/4" thickness. (3 small steaks per pack here is Switzerland)  Let me explain this, these are not the frozen thin minute steaks you get in grocery stores like "Steak umm". I grew up with my mom making those... do they even still make them?(gross) =)  These are thicker cuts of beef that you get from the meat counter at your grocer.  You need thin cuts of meat here as you need it to cook fast.  If your butcher does not have those minute steaks, no worries, then you can always use skirt steak or flank steak as well.  Here in Switzerland they don't always have skirt steak, so I have to use the minute steaks.  For my Swiss foodie followers, you can get them at Coop hanging up in a package in the beef section. 

~1 Cup white wine (Chardonnay works well here)

~4 Garlic cloves chopped fine

~1/2 Tsp Ancho chili powder

~1/2 Tsp Salt 

~Juice of 1 lime

~2 Serrano chilies seeded and chopped.  Use 1 if you don't like the heat and also don't forget to use food prep gloves while cutting and seeding or else you will get the pepper oil on your hands and if you touch your eyes or lips, etc BURRRRRRRRRN!!!  I guess that's why you find fresh hot peppers with no bug "bites" in them. =)

Let's get to work:

1) Put all the ingredients in a zip lock bag and marinate for at least 6 hours, no longer than 24.  Overnight is perfect actually.  The reason I also say slice the beef, is so that the marinade totally penetrates the beef making it much more flavorful than marinating uncut steaks.

What you need for the remainder:

~3 Bell Peppers, 1 each red, green and yellow sliced thick about 1/4"

~3 Jalapeño peppers seeded and sliced thin.  I just thought of something about peppers I'd like to share... when you cut peppers, make sure you remove the white vein as I call it.  You can do so easily by cutting off the top of the pepper as if you were going to stuff it, then using a spoon scrap the white inside the pepper.  It's just bitter and detracts from the beautiful taste of the pepper.  This is for all peppers, bell and hot peppers. 

~3 good sized yellow onions sliced thick about 1/4".  Sweet onions work fantastic here, but I am unable to get Vidalia onions here.  I love those onions... If you can get your hands on a Vidalia onions, use 2 large ones sliced thick and lucky you!! =)

~Oil for the pan.  I like to use Grape seed oil for it's high heat capability AND health benefits like Olive oil has.

~Salt to taste

~Lime juice for sizzzzzzzzzzzle

~Package of medium sized tortillas

~Shredded cheddar cheese for topping (optional)

~Sour cream for topping (also optional)

Ok, we are now ready for sizzling and caramelizing so here's what we do next:

1) Heat your cast iron pan on high heat for about 5 minutes before adding anything.

2) Drain the marinade from the meat in a colander

3) Once your pan is heated, add the oil and sliced peppers and onions and stir every 2 minutes so they have a chance to caramelize.  Add more oil if needed. Once they look caramelized, (about 10 minutes or so) push the peppers and onions to the side, remove pan from heat and add a little more oil and the beef stirring constantly to allow it to crust some.   Beef will continue to cook in the pan ONLY if you are using a cast iron pan, otherwise, leave the pan on the heat. And remember, it's minute steaks, so don't overdo it or the meat will be tough. It really does take a minute to cook, especially in a cast iron. The pan I use is a large oval, so I'm able to push aside the peppers and onions and add the beef and then serve in that pan as well.  If you don't have a large cast iron, you can cook beef and veggies separately. 

5) Remove from heat and immediately squeeze lime juice on that sizzling hot pan and get ready to be smoked out. =)  Serve with warm tortillas, the optional cheddar cheese and sour cream for topping, Refried beans, recipe here>http://foodwineandjazz.blogspot.com/2011/05/shredded-chicken-enchiladas-with-red.html and fresh guacamole, recipe below, and of course fresh salsa, recipe below. 

Fresh Guacamole

I absolutely love the fresh nutty taste of avocados.  Yes, they are higher in fat, but not saturated fat, the good fat.  We don't eat them very often, but when I  make a Mexican dish it's a must to make fresh guacamole.  So the fact that we don't eat it often makes it taste all the better.  I think you will really enjoy this version

What you need for the Guacamole: 

~1 Ripe avocado.  Ok, so how do you know if it's ripe?   Quite simply...if you press on it lightly and it gives a little, then perfect.  If it presses in too much and feels overall very soft, it will be overripe and not good.  If it has no give, then it's not ripe and will be bitter.  Organic tastes better in my foodie opinion.  Much richer and overall a better color.

~1 Small onion chopped small.  I like to use red onion for color

~1 Medium tomato seeded and chopped

~Squeeze of fresh lime juice 

~Salt & pepper to taste

~1 nice bunch of Cilantro chopped 

~1 Jalapeño or Serrano chili seeded and chopped fine. You can add as much heat as you want.  With my hubby's and I's heat scale, serrano chillies and jalapeño peppers are not even hot. =)

Let's get to work:

1) To get the 'meat' out of the avocado, make a slice in the middle until you hit the seed and keep turning until it's cut all the way around.  Twist open and remove the seed and scrape out avocado with a spoon

2)Mash in a bowl and mix in the rest of the ingredients and serve immediately (or within the hour).  Guacamole is best served right away when you make it fresh.  If you make it ahead of time, it starts to lose it's intense flavor.  Also if you are not plating it up right away cover it tightly to prevent air from oxidizing the avocado turning it brownish.  This is absolutely fantastic guacamole and so fresh fresh fresh.

Salsa

Salsa is such a great "invention" of total fresh ingredients chopped together and can be "flavored" any way you want depending on what you chop into it.  There are some great fruit salsa recipes I can share as well on another day which are great as an ice cream topping, etc.  Below is a classic tomato salsa.  So versatile to use for other foods as toppings or thrown in salads, or even pasta.  The flavors of this salsa are so intense.  In the picture you see yellow... I also cut up a yellow hot pepper for color even though I usually use jalapeño.

What you need for the fresh salsa:

~3 or 4 medium tomatoes chopped

~4 Cloves fresh garlic chopped fine

~1 Medium onion chopped small

~Juice of whole fresh lime

~1 Jalapeño seeded and chopped small or your favorite hot pepper.

~A big bunch of fresh cilantro chopped small

~Salt and pepper to taste

Add all to a bowl and mix and refrigerate for at least a few hours before indulging.  It then allows time for all the flavors to marry.  AMAZING salsa!!  Again, very fresh tasting.  Great with tortilla chips, or if you live in the states, Tostito lime chips.