Beef Fajitas

Friday, September 25, 2009

Fajitas have always been a challenge to me.  I have tried making them few times and it's always a "It's ok honey. We can just get a pizza" type of night. I usually just marinate a London broil and shave it but it just doesn't taste right. I thought, what if I boil a piece of meat and tried it. It worked!  Here's the recipe.

Beef Fajitas

1 flank steak - about 1 1/2 lb. to 2 lbs.
2 packets Sazon Goya
1 32 oz. can of beef broth
1 beef bouillon cube
2 cups of water
6 cloves garlic, smashed
1 medium onion, halved
1 bay leaf

Add water and beef broth to a large pot. Cut onion and smash garlic. Add onion, garlic, bay leaf and beef bouillon to pot. Place beef on a cutting board and trim off any fat. Sprinkle Sazon Goya on both sides of meat. Take a piece of saran wrap and 'rub' spice into meat (this stuff could make your fingers orange - learned this the hard way). Place beef in pot and bring to a boil. Let simmer for about 1 1/2 to 2 hours - until steak comes easily apart with a fork. Remove meat and place on cutting board. Let it cool to room temperature.

When meat has cooled, shred meat with two forks.

For Fajita

tortillas
1 small onion, cut into strips
1 small pepper, cut into strips
1 clove garlic, minced
1 tsp. olive oil
1 tsp. Italian seasoning

Cut onion and peppers into strips.  Mince garlic. Add olive oil to medium frying pan and warm to medium heat. Add onions and peppers and cook for about 4 minutes. Add garlic and Italian seasoning and cook until they are soft and close to carmelizing.

To ensemble fajita, add meat, about 1 tablespoon of liquid that cooked the meat in, onion/pepper mixture, cheese, sour cream and Uncle Richie's Salsa to a tortilla.

Enjoy!

If you liked this, you may enjoy:

Buffalo Chicken Egg Rolls

Empanadas

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