|
West of Broken Bow | Here’s a fajita recipe worth trying also. I’ve been much too busy to try this and the chili. It’s supposed to be great when served with fresh salsa and guacamole.
1lb. of flank steak
8 cloves of Garlic (minimum, I use a lot.)
2 Tbsp of Worcesterhire sauce
1 Tbsp red wine vinegar
1 Tbsp of Kosher salt.
1 Tbsp red chili powder
Juice of 1 lime (minimum)
2 tsp of fresh ground pepper
1Tbsp of ground cumin (minimum, I use a lot)
2 tsp of onion powder
Cilantro, chopped. To taste, I use at least ½ -3/4 of a bunch.
¼ cup of of olive oil
3 tsp of red chili sauce
2-4 minced Chipolte peppers. Usually stores carry this pepper
canned in an Adobo sauce. This pepper is not hot but is
somewhat spicy.
FRESH tortillas
Trim off excess fat and tenderize meat with a spiked meat
hammer.
Mix ingredients together and marinate steak overnight.
Cook on a hot fire, preferably with mesquite or hickory.
Let steak rest for 5-7 minutes after taking off the grill.
Cut 90 degrees to the grain of the steak.
| |
|
Texas chili recipe?
