Labor Day Fajitas

Yesterday I wrote about our Labor Day weekend adventures, but in spite of everything, we did end up some good fajitas and after we canceled her visit, daughter, Wende, managed to throw this together for her dinner.

When Chris from Nibble Me This was here for the Blogger Party in June, he and Robyn from Grill Grrrl did a fajita demo and Bev and I both loved them.  Chris had sent me the marinade recipe and it’s the same one in his blog post for April 9, 2010 but a little different than the one in his May 6, 2011 post, which also includes a fajita tutorial – if you like fajitas, I suggest you have a look at both sites.  I decided to use a combination of the two recipes for the meat and veggies as follows:

Fajita Marinade – adapted from Chris Grove

I first made a base marinade the day before as follows:

1 cup oil

1 cup lime juice
10 oz beer, Corona
2 tbsp Lawry’s season salt
2 tbsp ground cumin
2 tbsp dried oregano
2 tsp smoked paprika
2 tsp ancho chili powder - homemade
1 tsp chipotle powder
2 jalapenos with ribs and some seeds, rough chop – added one at a time
8 cloves garlic, rough chop

Process all ingredients in a food processor (I used the immersion blender) until somewhat smooth.

I removed 1 cup of the marinade for the peppers and onions, then added ½ cup fresh chopped cilantro  and re-blended.  Then, I removed 1½ cups of the marinade for the chicken and added 1 tsp of Worcestershire sauce for the beef – I ended up not cooking the chicken.

I grilled the red Anaheim and green & red sweet peppers and onions first and when about done I wrapped them in foil and laid on the grill warming rack to steam while the meat cooked. 

Then I grilled the steaks – one medium and one medium rare.

To serve, we laid out a buffet of warm tortillas, the meat & grilled veggies, guacamole, salsa, jalapenos, diced tomatoes, shredded lettuce, and sour cream and once again the meat, along with the veggies, was delicious.  As you might imagine, I had a hard time wrapping these up to eat.

We had chips and salsa as an appetizer and washed everything down with some margaritas.

For dessert friend, Carol, brought a coconut cream pie (per my request) and Bev made a Kaluha cake, both of which were delicious.

The next night for leftovers, Bev decided she wanted the veggies to be more caramelized so she reheated them and the meat in a skillet and we had the same meal.

They were very good again.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Greek Grilled Shrimp Salad

Two years ago: I Fought The Blight And The Blight Won

Larry