Tuesday, July 3, 2012


Well he did it. My husband created the perfect beef fajita. I wish I could take the credit for this one, but it was all him. He grilled up some yummy onions to top them off. Those were easy! I served these with lettuce cups for me, sprouted corn tortilla chips fried in coconut oil for the boys, queso for the boys and guacamole for all. Check out my versatile Pico de Gallo recipe at the end of this post. It makes the sides a snap as it serves as the salsa and mixes into make guacamole and queso. 

Chipotle Beef Fajitas
serves 4-6
2 lbs Top Sirloin, pounded to even thickness
4 chiles in adobo, minced
1 Tbsp ground cumin
1 Tbsp chili powder
1 tsp garlic powder
1/2 tsp ground mustard 
1 Tbsp coarse salt
1/3 c water
3 Tbsp lime juice

Place steak in a gallon ziplock bag. In a small sauce pan, combine remaining ingredients. Bring to a boil  and reduce to a simmer for 5 minutes, until it thickens slightly. Pour mixture over steak and seal the bag. Marinate in the refrigerator at least 4 hours, preferably overnight. Bring to room temperature before grilling. Grill to desired doneness (you know you like it medium rare). 

Grilled BBQ Onions
1 small onion sliced into 1/2" rounds
2 Tbsp olive oil
2 Tbsp your favorite BBQ sauce

Combine oil and BBQ sauce in a jar and shake well. Place the onion rounds on your hot grill and brush with the mixture. Cook 2 minutes, flip and brush again. Continue to grill until soft, about 1 more minute. Serve over beef fajitas.

Pico de Gallo 
1/2 onion, finely chopped
1 tomato, finely chopped
1 jalapeño, minced
1/4 c cilantro, minced
1/2 tsp cumin
1 tsp salt
juice 1/2 lime

Combine all ingredients in bowl. Refrigerate at least 1 hour so the flavors marry. Stir this Pico into mashed avocado for the perfect guacamole or into your favorite queso recipe. Serve on top of your fajitas.

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