She Who Must Be Obeyed and I both had the inescapable hankering for fajitas this past week.
That would typically set in motion a two day marinade routine using our family secret recipe, which with all due modesty produces the most savory fajitas known to man.
That said, this has not been a typical week around our camp – the harder we’ve worked at getting key things done the more we seem to have spun our wheels. Some weeks are just like that. The skirt steak never made it into the marinade.
SWMBO and I both needed a break a few nights ago – we headed for the little community of Gruene (pronounced green) and had some of the best fajita tacos we’ve tasted in a long time.
They (the fajita tacos) were starkly simple, as most of the best things in life are, and will be a cinch to repeat at home. The most time consuming piece of this puzzle is cooking up a pot of real beans, not the tasteless canned beans off the supermarket shelf, but genuine home-cooked, beer and bacon beans with some backbone.
The somewhat vague references to “your favorite” recipe components are quite intentional; no doubt you deem your fajita / pico de gallo / bean etc. recipe to be the best in the world, so use it here. We also the best bean recipe in the universe, so comment or email for a copy.
2 lb. skirt or flank, prepped using your favorite fajita recipe
10 – 10 inch flour tortillas (high score for making your own)
3 cups refried beans, made using your favorite bean recipe
3 cups grated queso blanco or queso fresca
2 medium to large avocados, halved and sliced into long thin slices
Lettuce, shredded
Roma tomatoes, seeded and diced small
Pico de gallo or salsa, your favorite
2 Limes cut into eight slice each
Fajitas. Prep and grill to medium rare; slice (across the grain of course) into long thin strips.
Beans. Prep your favorite, best done the day before. Refry (yep, it’s a minor pain in the ass but oh so worth it) enough to make at least three cups.
Bean, cheese and grill the taco. Spread a tortilla with a healthy layer of the refried beans and then cover with a handful of cheese. Slid onto the moderately hot grill and grill until the cheese has softened and the tortilla is beginning to char a bit.
Final assembly. Lay on the fajita strips, avocado slices, lettuce, cheese and pico / salsa. Use your imagination. Go uptown with a little drizzled lime juice.
Go to it. You’ll need something cold to drink – a cold brew from south of the border or even some sangria.
Enjoy.
Tags: Friday Feast
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Roll that beautiful bean footage.
Lot’s of folks have been asking for it, coming in the next few days……