Charles’ Tequila Fajitas

I am very pleased to have Charles Beauregard as my October Food Blogger of the Month. This is one of his tried and true recipes and I am so happy to feature it here on Tampa Cake Girl. I love fajitas and this one does not disappoint. He was also kind enough to share his wonderful Pico de Galllo recipe too. Some of you may recognize Charles, he is co-administrator for Welcome To My Kitchen, a wonderful Facebook page that showcases food bloggers recipes from all over the web. Charles has been making this recipe for more than 25 years with excellent results. This is now my favorite too!

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Pictured is Charles and his lovely wife, Miss Charlotte.
Ingredients:

• 1/4 cup fresh lime juice
• 1/2 cup tequila
• 4 cloves garlic, peeled and smashed
• 2 tablespoons roughly chopped cilantro leaves
• 2 tablespoons vegetable oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried crushed Mexican oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds flank steak, fat trimmed (I use a London Broil)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 6 large flour tortillas
• Cold Mexican beer, or tequila shots (optional!)
Method

In a medium mixing bowl, whisk together the lime juice, tequila, garlic, cilantro, oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large Ziploc Bag, add the Steak and seal Place in a baking dish and refrigerate at least 12 hours and up to 24 hours turning occasionally. A Tupperware marinating container also works well for this.
Take the meat out of the marinade pat dry and season with salt and pepper.
Preheat the grill to high, and preheat the oven to 300 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil or a cloth tortilla warmer.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare, depending on the thickness. London Broil is a little thicker so it will require a little longer. Remove from the heat and let rest for 10 minutes before slicing.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with one or all of the following: Pico de Gallo, salsa, sour cream,, guacamole. Squeeze a little lime juice on the meat before adding the toppings.

Pico de Gallo
Ingredients
3-4 ripe tomatoes, chopped
4-5 Spring Onions Chopped
Salt and Pepper to Taste
1 Avocado sliced and cut into small chunks
1/2 bunch cilantro chopped roughly
Juice of 2 freshly squeezed limes
1 small Jalapeno seeded and chopped fine

In a bowl combine all ingredients, taste and adjust as necessary. Keep cold until served.

Fajita recipe adapted from Oxmoor House.

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