Tired of the same old tacos, I figured it was time for an upgrade.
Are they fajitas? Maybe burritos? The verdict?
1/2 green bell pepper, cut into 1 1/2" strips
1/2 red bell pepper, cut into 1 1/2" strips
1/2 small to medium onion, cut into 1 1/2" strips
3 cloves garlic, finely minced
1 large or 2 small jalapeños, short julienne
1 lb.- 1 1/2 lb. beef, such as skirt steak, flank steak, top round - sliced thin for Asada cooking
kosher salt, coarse ground pepper
4 fajita-size flour tortillas (reduced carb)
1/4 lb Mexican melting cheese, such as queso quesadilla or queso asadero, shredded
home-made red and green salsas
Gather your ingredients. Prepare all the different items by doing the slicing and mincing before you start cooking - see "mise en place". Here's the starters...
Preheat your oven to 350°. Add all the vegetables to a skillet, and sautée in a bit of oil until they soften and the onions become slightly translucent. Remove to a plate and cover. Now cut the beef into strips across the grain, season with pepper only and add them to the empty skillet with a touch more oil. Cook until just browned - about half-cooked. Lightly sprinkle with salt and then add the vegetbles back into the skillet and mix together. Oh how wonderful it would be to have a flat top at home!
Now take 1/4 of your meat/vegetable mixture and roll it in a flour tortilla that has been warmed slightly in the microwave to soften. Repeat for the remaining filling. Place these rolls seam side down in an oven proof dish lightly sprayed with your choice of a Pam-like product. This will help them release for service.
Once the oven is hot, slide the dish onto the upper rack, and bake until the tortillas just start to brown. At this point, kick the oven up to low broil, and pull the dish out to finish.
Top the rolls with the cheese you should have already shredded, and back on the top shelf they go, oven door left cracked open. Watch carefully until the cheese starts to spot (like picture below), and remove from oven. Turn the oven off - it's done it's duty for today.
Plate the Fajititos, two per hungry person, one if served with several sides. Finish off the Fajititos with alternating stripes of red and green salsa, freshly made if available. Serve with an appropriate side dish, here seen with refried beans with jalapeno bits added and topped with shredded cheese. Serve hot!