I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…
- 2 cups cilantro
- 3 green onions
- ½ cup chicken broth
- Juice of 2 large limes
- 1 to 2 teaspoons honey
- 2 teaspoons salt
Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.
- 1 pound chicken breast, sliced into strips
- 1 large yellow onion, sliced
- 1 green pepper, sliced
- 1 orange pepper, sliced
Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.
- 1 medium avocado
- ¼ cup full fat yogurt
Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.
- 3 to 6 tablespoons oil
- 4 to 6 corn tortillas
Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.
Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.
This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.
I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.
I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…
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I loved making this main entree for a few friends we were having over the other day. I knew I was going to grill but wanted to come up with something different to serve. Mexican and Latin themes always come to mind for a warm summer evening dinner. The bold flavors lend themselves beautifully to summer meals.
I bought a gorgeoous, grass fed piece of ribeye. It was huge- about three pounds or so. I decided to make a dry rub and sprinkled it all over the juicy steak for a good 4 to 5 hours- over night will be ideal.
I then made my own barbecue sauce- which is super easy and so delicious. Usually barbecue sauces are full of sugar, high fructose corn syrup and salt. If you make your own, it is easy to control the salt and the sugar plus you end with a tastier product.
I grilled the huge steak while basting with the barbecue sauce. I had extra sauce on the side for the meal.
We ate the delicious steak inside grilled tortillas topped with avocados, grilled peppers and onions and the barbecue sauce. The meal was absolutely delicious.
Try this recipe for your next grilling party…
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