Beef Fajitas
Rooted deeply in the vaquero cowboy culture of Texas, fajita is the cattleman’s taco. These fajitas are loaded with citrus, herbs and a welcome touch of jalapeno spice. Paired with griddled peppers and onions, and an avocado crema is a balanced accompaniment to this cowboy classic.
Beef Fajitas
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Rooted deeply in the vaquero cowboy culture of Texas, fajita is the cattleman’s taco. These fajitas are loaded with citrus, herbs and a welcome touch of jalapeno spice. Paired with griddled peppers and onions, and an avocado crema is a balanced accompaniment to this cowboy classic.
Ingredients
1 ripe avocado
- 1⁄2 or 1⁄8 cup jalapeno, chopped
- 1 lime, juiced
- 1⁄4 cup cilantro
- 1⁄2 teaspoon coriander seeds
- 1⁄2 teaspoon salt
1 teaspoon cracked black pepper
1⁄4 cup extra virgin olive oil
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1 package Organic Prairie© Fajita Meat
2 limes, zested and juiced
- 1 orange, zested and juiced
- 1⁄8 cup chopped cilantro
- 4 garlic cloves
- 1 whole jalapeno
- 1 teaspoon chili powder
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
1⁄2 cup extra virgin olive oil, divided by 1⁄4 cup
1⁄2 pound baby peppers, bell peppers
1⁄2 pound green onions
Avocado Crema
Fajitas
Directions
For the Avocado Crema
In a small food processor, add avocado meat/pulp, jalapeno, lime juice, cilantro, coriander, salt and pepper. Process and slowly add all of the oil. Blend this for 30 to 40 seconds until the crema is smooth. Taste and adjust with additional seasonings to suit your taste. This crema can be made in advance and stored in in an airtight container for up to a few days, however I prefer anything with avocado to be eaten fresh.
For the Fajitas
- Open one package of Organic Prairie Fajita Meat. Pat the meat dry with a paper towel and place in a bowl or marinating container.
- Using a mortar and pestle, blender, or food processor, blend together the lime juice and zest, orange juice and zest, cilantro, garlic cloves, jalapeno, chili powder, Mexican oregano, cumin, black pepper and oil. Grind, puree or process until a uniform marinade has been made. If you do not have any of these blending tools, proceed by finely chopping the garlic and jalapeno and mix together in a bowl. Combine prepared marinade with the Organic Prairie Fajita meat strips and mix well until all of the meat is covered in the marinade. Cover, refrigerate and marinate for a minimum of one hour, up to 24 hours.
To cook, preheat a large skillet to medium-high heat. Remove the meat from the marinade, allowing excess to drip off. Add the remaining oil to the preheat- ed skillet and tilt the pan to swirl the oil so all of the pan’s surface is oiled. Add the fajita meat in a single layer to the hot skillet. Add the peppers and onions to the perimeter of the skillet and cook alongside the fajita meat. Allow this to cook for a couple minutes. Turn the fajita meat and vegetables over until this mix is browned on the edges and cooked. This should take no more than 5 minutes.
- To serve, slice the onions and peppers and serve mixed together on a platter with the cooked fajita meat and avocado crema. Finish the platter with a squeeze of fresh lime and a sprinkle of coarse salt.
