I thought I would start off the week with some options if you would like to cook easy Mexican dishes. Some of my friends eat Mexican every Sunday night, and I have others that have a standard Thursday which is “Mexican night” at their house. With all of the recipes I have to develop and test, I don’t really have the flexibility for a specific night of the week to be the same on a weekly basis. However, my kids love fajitas and guacamole, and they always look forward to “Mexican night” at our house. Feel free to substitute or add chicken, shrimp or more vegetables for the Fajitas below.
Grilled Steak Fajitas
Yield: 4 servings
1 pound Ribeye Steak (May substitute strip, sirloin or shell)
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 green bell pepper
1 red bell pepper
1 medium-hot Poblano pepper (dark green and triangular)
1 medium yellow onion
8 fat-free flour tortillas
1. At least two hours before dinner, dust a 1-pound ribeye steak with freshly ground black pepper, cumin, and chili powder. Let sit in refrigerator so spice flavors can penetrate the meat.
2. Cut the peppers into large segments, discarding the ribs and seeds. Next, cut onion into thick slices, making sure not to pull onion rings apart.
3. Prepare grill and adjust heat accordingly.
4. Place peppers and onion slices on grill and cover. Roast peppers by turning frequently until they are covered with dark spots, but not burnt. Cook onion slices until brown, being sure not to char.
5. Remove peppers and onion slices from grill. After allowing the peppers to cool 3-4 minutes, pull off the waxy-papery skins. Slice the peppers crosswise into strips. Next, take the onion slices and break into rings. Mix the peppers and onions in a serving bowl.
6. Place ribeye on grill, turning frequently.
7. Warm eight fat-free tortillas on the edge of the grill, keeping them away from direct heat, so they warm and soften but don’t dry out or turn crisp.
8. After cooking, remove steak from grill and cut diagonally into thin slices. Roll several slices of steak and a share of the peppers and onions into tortillas and serve.
Cooking Tip: It is important to let the dry rub of spices penetrate the meat. It not only tenderizes the meat, but also adds extra flavor. For a short cut, peppers don’t have to be peeled.
Cooking Tip: To help keep the meat moist when grilling, use the cover on your grill during part or all of the cook time to help lock in flavorful juices. If your grill doesn’t have a cover, improvise by putting a large, disposable foil roasting pan over the food.
Recipe and photo courtesy of Laura’s Lean Beef http://laurasleanbeef.com
Best Guacamole Ever
This is one of my favorite guacamole recipes.
Prep: 15 minutes
Yield: about 3 cups
4 ripe avocados
3 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.