Keep that smile on since we are now entering seriously good food territory.
Here’s a great recipe for fajitas and all of the sides that make eating them so addictive.
The Tex-Mex style marinade is fantastic. I will definitely use it for barbecuing other meats, too.
What makes fajitas so much fun is the variety of toppings you can tuck inside the tortilla. This combo of spicy guacamole, fresh tomato salsa, garlicky black beans and browned onions and peppers is just perfect. All of the sides can be quickly prepared while the meat is marinating, so these fajitas are great even on busy weeknights.
4 beef steaks, preferably rib-eye, approx 250g/9oz each
8 flour tortillas, to serve
Simple Black Beans (recipe follows)
Great Guacamole (recipe follows)
Sizzled Onions And Peppers (recipe follows)
Tomato Salsa (recipe follows)
Ingredients for the marinade:
Juice of 6 limes
2 Tbs olive oil
4 garlic cloves, crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
Small bunch cilantro, finely chopped
1. Mix all the marinade ingredients in a bowl or resealable plastic bag. Add the steaks and turn to coat. Allow steaks to marinate for at least 1 hour or cover and chill for up to 24 hrs.
2. Heat the barbecue. When hot, wipe excess marinade from the steaks, then cook for 3 minutes on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 minutes, then cut into thick slices.
3. To assemble fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions and peppers, salsa, and guacamole.
All recipes from BBC Good Food Magazine
1 Tbs olive oil
3 minced garlic cloves
2 (400g) cans black beans, drained
1. Heat olive oil in a large frying pan. Add garlic and cook for 1 minute, stirring all the time. Add black beans. Season and cook for 2 minutes longer.
Small bunch cilantro, chopped
2 garlic cloves, minced
1 Tbs pickled jalapeño peppers from a jar, drained and finely chopped
Juice of 2 limes
1. In a medium bowl, mix the cilantro, garlic and jalapeños with the lime juice.
2. Peel, stone and roughly mash the avocados. Add them to the bowl with the other ingredients. Season with salt.
2 tsp olive oil
3 sliced red onions
3 sliced mixed peppers
1. Heat the olive oil in a large frying pan placed directly on the barbecue grill. Add red onions and peppers and fry, stirring frequently, until the vegetables have softened and are starting to brown.
3 medium sized fresh tomatoes, chopped
1/2 red onion, finely diced
1 jalapeño chili pepper (seeds removed), finely diced
1 serano chili pepper (seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
1. Combine all of the ingredients in a medium sized bowl. Taste for seasoning. Let sit for an hour for the flavors to combine.
Makes approximately 3 cups
You know I am never going to ignore a band called Kitten Pyramid. Just the visual is enough to make me happy.
I heard their debut single, ‘Uh Oh’ for the first time this morning.
About 20 plays later I am still smiling at this totally epic and addictive tune. A little bit prog rock, some post punk, and a WTF easy listening interlude thrown in before it turns psychedelic.
I’m looking forward to hearing the whole album which “centres around the day in the life of a young schizophrenic Polish immigrant arriving in the UK to work (loosely based on lead member Scott Milligan’s late uncle, Jarek Baczyk) and will be the soundtrack to a film, also being created by Scott due also for release later on in the year.”
I love me a concept album!