I realized I didn’t have a recipe for fajitas I really liked, so I put together my memories of the few places where I have eaten them and loved them. Then I tried to remember the flavors and seasonings and tried to reproduce them. It took a few tries, but eventually – I did it! And here it is for you!

What are fajitas?

Fajitas are a Southwestern dish that uses sizzling hot, grilled meat, usually chicken or beef, with onions and bell peppers. It is often served with tortillas, cheese, sour cream, avocado or guacamole and salsa.

This dish goes all the way back to the Mexican vaqueros in Texas and Mexico. The cooked the less tender cuts of beef over a fire and cut it thin. They called it barbacoa. But Rio Grande made this dish popular in the 1930s, serving it at fairs and outdoor festivals.

Is there a particular cut of beef to use?

It’s name comes from the Spanish word for belt or sash – faja. This is because a skirt steak is traditionally used. So beef fajitas are typically skirt steak. Now flank steak ^[1] is acceptable alternative, which is what I used. I couldn’t find skirt steak.

Here’s how to make them –

The first thing is to marinate the beef. You need to do this at least 24 hours head, up to three days.

In a large bowl, mix all the ingredients for the marinade with a wire whisk.

Using a sharp knife, cut a cross hatch pattern on both sides of the meat.

Place the beef an a large zip-lock bag and pour the marinade over it.

Close the bag, squeezing out as much air as possible and seal the bag. Gently squeeze and knead the liquids into the beef, then refrigerate, turning occasionally.

To prepare the meat, heat the grill to high. Cook over direct heat for about 3 to 4 minutes on each side, depending on the thickness. When the internal temperature reaches about 130 degrees, remove from the grill and let it rest.

While it’s grilling, slice the peppers and onions and heat up a griddle. Drizzle the olive oil and squeeze the lime juice over the vegetables.

Make the guacamole now by simply mixing all the ingredients together in a bowl, gently smashing as you stir. Done!

Add some oil to the griddle and let it heat up. Lay the vegetables on the griddle and cook on medium heat, turning occasionally. You want it to be soft and just starting to brown. Add salt and pepper to taste.

After the beef has rested about 15 minutes, slice it thin against the grain.

Wrap the tortillas in a damp towel and microwave for about 3 to 4 minutes – just enough to warm them

Heat a fajita skillet (or any heavy skillet)

           

and add some oil.

When it’s searing hot, add the beef and give it a quick sear.

Remove from heat, add some vegetables to the skillet and serve. Be sure to include warm flour tortillas and any other toppings you like, but serve the skillet sizzling!!

© Copyright 2023 The Lazy Gastronome

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When I was a kid I loved it when Ma would make Sloppy Joes for dinner. They were messy and fun and oh so good! Here is a Sloppy with Mexican and Southwestern flavors. Add some cheese then top it off with a pickled onion and cabbage mixture, sliced tomato and some avocado – A Sloppy José.

Making the Sloppy José

Th first thing to make is the pickled onions and cabbage.

Put the cabbage, sliced onion, lime juice, tajin and cilantro in a glass bowl.

Stir and cover. Let sit at room temperature for one to three hours.

Cook the beef in a hot, heavy skillet. I love my cast iron. Using a potato masher, break up the chunks while it cooks.

When it is nearly cooked through, add the taco seasoning, canned tomatoes with the liquid, chili powder and cumin. Simmer on medium high until the beef is cooked through and the sauce is thickened.

While it’s cooking, toast the buns. You can do it in a toaster, in the oven or on a hot, dry griddle.

To serve, put the cheese on the bottom bun

and top it with the meat. This will help the cheese melt better.

On the meat, add the cabbage mix, sliced tomatoes and avocado. Add plenty so it’s good and sloppy – that’s part of the fun!

And this delicious and sloppy sandwich

goes perfect with an Alcohol-Free Michelada ^[6]!

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^[7]

Click here to check out the party! ^[7]

 

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After a hard day’s work, you may want a simple dinner. Estimates indicate that the total amount of meat consumed in the U.S. has increased to 40% ^[12], as many Americans are cutting carbohydrates in favor of protein. If you’re a meat lover ^[13], here are some easy recipes to guide you in making a delicious meal. 

• Speedy shepherd’s pie

Nothing is as wholesome as enjoying ^[14] your shepherd’s pie made with mashed potatoes. And you can get all the ingredients from your fridge and pantry.

Use 1/2 pound of pounds of ground beef, 1 medium onion, 2 garlic cloves, half a cup of water, 1 envelope of taco seasoning, 2 cups shredded cheddar cheese, and 2 cups leftover mashed potatoes.

Heat a heavy skillet, then cook beef. Add onion and garlic and cook over medium heat until the beef is no longer pink. Crumble the beef and drain. Stir in the water and taco seasoning and heat thorough.  Stir in 1 cup of cheese. Remove from heat.

Mix mashed potatoes and add the remaining cheese over beef mixture. Broil 4 to 6 or until the top is golden brown.

Viola! You’ve got your speedy shepherd pie ready.

Some nutrition facts you should know about eating a speedy shepherd’s pie-it contains 782 calories, 45g fat, 206 cholesterol, 1756 mg sodium, 40g carbohydrates, and 52g protein. 

• Bacon-wrapped filet 

Wrapping a filet in bacon allows for some savory, smokey goodness without spending much time. Get your beef or ham ^[15] steak, season both sides with salted pepper, spread your butter in a heated pan, and add some olive oil. Take one piece of bacon, wrap it around the steak and secure it with a toothpick. Place the wrapped steak in the hot pan for 1 to 2 minutes then put it in an oven at 450 degrees for 8-10 minutes.  Remove it from the oven and let it rest for 5 minutes. Slice and serve! A delicious dinner.

• Beef Tenderloin in Mushroom Sauce

Here’s another delicious steak!

You need 4 tablespoons of butter, 1 teaspoon of canola oil, and 2 beef tenderloin steaks (1 inch thick and 4 ounces each). You also need 1 cup of sliced fresh mushrooms, 1 tablespoon of chopped green onions, 1 tablespoon of all-purpose flour, one-eighth teaspoon salt, a dash of pepper, and a two-thirds cup of chicken or beef broth.

Start by heating 2 tablespoons of butter and oil in a heavy skillet, over medium heat. Cook steaks to desired doneness – for medium- rare for 5-6 minutes; your thermometer should read (135° to 140° medium). Remove from pan, reserve drippings, and keep warm.

Heat the drippings and remaining butter in the same pan over medium-high heat.  Saute mushrooms and green onions until they are soft. Add the flour and cook until it’s lightly browned. Gradually stir in broth. Bring to a boil and cook,  stirring constantly, until the sauce starts to thicken – from 1-2 minutes.

Serve with steaks!  

 

And there you have it! Three delicious beefy dinners!

Sunday is National Nacho day ^[19]. Nachos have an interesting history, but in their purest form they are just tortilla chips with melted cheese and served with salsa. Now we top them with all kinds of things – like beef and tomatoes – and make a meal out of them.

Here is a great batch with ground beef and cheese. Add olives and onions topped with tomatoes, avocado and sour cream – and they make a deliciously fun meal!

Here’s how you make the Beef Nachos –

Start by preparing the hamburger.

Mix the raw meat well with 1/4 teaspoon of baking soda and 1/2 teaspoon of kosher salt. Allow it to rest for 20 minutes. This helps to maintain the moisture so the beef doesn’t dry out.

Heat a heavy skillet and brown the meat. Add your favorite taco seasoning packet with 1/2 cup of water and simmer. When it’s cooked through, remove from the heat.

Cover a baking sheet with foil and spread the chips out over the foil.

Evenly spread the beef over the chips, then top with the onion,

cheese, olives and jalapeños.

Bake at 400 degrees for about 15 to 20 minutes, or until the cheese is melted and starting to brown.

Top the hot nachos with sour cream, chopped tomatoes and chopped avocado. Serve with salsa.

© Copyright 2022 The Lazy Gastronome

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Today is the last day of Oktoberfest. Some think it goes through October but it doesn’t. It actually starts towards the end of September and runs until today. The original Oktoberfest is a huge festival in Munich, Germany, that’s been going on since 1810. It lasts for two weeks and always ends on the first Sunday in October.

Oktoberfest started off as a celebration of the marriage of the crowned prince, Ludwig of Bavaria. Click here ^[24] for just a little bit more about Oktoberfest.

Here is a German inspired pot roast to celebrate this fun holiday.

Here’s how you do it:

Start by mixing together all of the dry herbs and spices into a bowl.

Rub the mixture over the pot roast and let them sit for about an hour.

Mix the juniper berries, caraway, broth, vinegar and the ground mustard together, blending well. Let it sit for an hour as well.

Next melt the bacon fat in the heavy, oven-proof kettle on low,

then and add the strips of salt pork. Be sure to cut it into small pieces. Cook on low until the salt port begins to crisp up and has rendered it’s fat. (I use a heavy cast-iron dutch oven.)

Add the pot roast to the fat and brown it on both sides.

Top it off with the carrots, onions, and potatoes and then pour the seasoned broth over the top.

Cover it and cook at 325° for 1-1/2 to 2 hours.

Remove the lid and cook for another hour. The meat should be tender enough to come apart with a fork.

Gently lift the meat and vegetables onto a platter.

Melt the butter in a medium saucepan on low. Stir in the flour and cook until it begins to turn a light brown.

Ladle in about 1-1/2 cups of the liquid (remove the juniper berries) from the meat and whisk to blend.

Remove from the heat and add the sour cream. Continue to whisk until its well blended.

Serve the pot roast with the gravy on the side and some sauerkraut perfect. Makes a perfect German meal. My German grandparents would approve. Enjoy

© Copyright 2022 The Lazy Gastronome