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La Belle Cuisine
This is the question posed to La Belle Cuisine Facebook "fans" today:
"Would fajitas make good party food? Why not? I think so! You could
put out all the ingredients buffet style, and let everyone build their own!
Wouldn't that be great for a game day shindig? ... Your thoughts?"
I'm happy to report that the response was positive!
The idea here is very simple: Set up a "build-your-own" Fajitas Bar.
That would include the protein of your choice -- steak, chicken, pork,
shrimp or fish -- along with lots of grilled or caramelized onions and
bell peppers, and warm tortillas. Place bowls of Texas Green Sauce,
sour cream, shredded cheese, the salsa of your choice (as many as
you like!), classic guacamole, etc. within easy reach, and encourage
your guests to dig in!
An LBC "fan" in New Mexico offered the following tips:
"Fajitas are sooooo delish and my opinion is that the key is the large
disc (must be seasoned) to cook them in. And a good smoky marinade.
Then of course peppers and onions! Good tortillas are almost literally a
dime a dozen here, but a sturdy one is important. I like mine simple -
beef, peppers, and onions. Wrapped in a warm, soft, fresh tortilla..."
Another "fan" commented, "Yes, Yes, Yes! Fajita bar... Taco bar...
Quesadilla Bar... Possibilities are endless!" Indeed they are!
Fajitas with Green Sauce
Saveur #104
Saveur - One Year Subscription
Serves 6 to 8
"Green sauce—originally from Ninfa's in Houston—is now a Texas
standby. The recipe for this dish is based on one that appears in
The Tex-Mex Cookbook by Robb Walsh (Broadway Books, 2004).”
1⁄4 cup fresh lemon juice
1⁄4 cup pineapple juice
1⁄4 cup sherry
1⁄4 cup soy sauce
3 tablespoons butter, melted
1 tablespoon freshly ground black pepper
3 whole dried chiles de árbol, crushed
1 clove garlic, finely chopped
Zest of 2 lemons
Zest of 1 orange
2 skirt steaks (about 3 pounds),
trimmed and halved
crosswise
6 tomatillos, husked and rinsed
2 small serrano chiles, stemmed
2 ripe avocados, such as hass,
gwen, or
frey, peeled,
seeded,
and chopped
1⁄2 cup sour cream
1⁄4 cup chopped cilantro leaves
Salt
6 tablespoons canola oil
2 red bell peppers, cored, seeded,
and thickly sliced
2 yellow onions, thickly sliced
Warm flour tortillas
1. Combine fruit juices, sherry, soy sauce, butter, pepper, chiles de
árbol, garlic, and zests in a large dish; add steaks; turn to coat.
Cover;
marinate for 2 hours.
2. Bring a large pot of water to a boil. Add tomatillos and serrano chiles
and cook until tender, 8–10 minutes. Drain and transfer to a blender.
Add avocados; blend until smooth. Transfer to a large bowl and stir
in sour cream, cilantro, and salt to taste. Cover surface with plastic
wrap and refrigerate.
3. Heat 3 tablespoons oil in a large cast-iron skillet over medium-high
heat. Add peppers, onions, and salt to taste. Cook, stirring occa-
sionally, until softened and beginning to char, 8 to 10 minutes.
Transfer to a plate and set aside. Wipe out skillet. Heat 1 table-
spoon oil in skillet over medium-high heat. Working in batches,
cook steaks, flipping once, until well browned, adding remaining
oil as needed, 7 to 8 minutes per batch. Transfer to cutting board,
tent with foil, and let rest for 10 minutes. Cut steaks crosswise into
finger-size strips. Transfer to a platter, along with collected juices
and peppers and onions. Serve with tortillas and green sauce.
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