Sunday, 25 August 2013

Tex-Mex Night

Not all that surprisingly, my quick post around fajita seasoning was a prelude to actually making use of it. So, tonight, was Tex-Mex night with Mexican rice and fajita-style enchiladas in a tomato sauce.

Dinner!
Without further ado, the how:

Mexican Rice

  • 3 tbsp olive oil
  • 1 cup of uncooked, long-grain, rice
  • 1 clove of garlic, minced
  • 1/2 tsp of ground cumin
  • 1/4 cup chopped onion (I prefer sweet white)
  • 1/2 cup crushed tomatoes
  • 2 cups chicken broth
In a large sauce pan, heat oil over medium heat and add rice. While stirring, constantly, add in the garlic and cumin and mix in. Continue stirring until rice expands (about 2 to 3 minutes). Stir in chopped onion and continue to stir until onion has softened. 

When onion has softened, add in crushed tomatoes and chicken broth. Mix thoroughly and bring to a boil. Once boiling, reduced heat to low/simmer and simmer rice covered for 20 minutes or so, until liquid is absorbed.

This serves 4, but downsizing the recipe isn't practical given the volumes. Package up and have leftovers, worth it anyways.

Fajita Enchilada Sauce

  • 1 cup crushed tomatoes
  • Sprigs of fresh thyme, basil, and oregano, chopped
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • Fresh ground pepper to taste
Mix all the ingredients over low-medium heat, stirring occasionally as needed. Keep warm.

Fajita Enchiladas

  • 4 large tortillas (see my previous article on pizza wraps for help on folding)
  • 1/2 pound of sirloin steak, thinly sliced into strips (pre-cut sauté beef works well too)
  • 1 cup of onion, cut into strips
  • 1 medium sized green pepper cut into strips
  • 2 tbsp of fajita spice
  • 2 tbsp of olive oil
  • 1/4 cup water
  • 1 cup of shredded cheddar cheese (or monterey jack)
  • Shredded lettuce
  • 1 medium tomato, diced
  • Fresh parsley, chopped (garnish)
Heat cast iron skillet with the oil on high heat. Add onions and peppers and sauté until tender. Add meat and fajita spices, continuing to cook until meat is properly done. Finally add in water and mix constantly until sauce thickens up. Reduce hear to low and keep covered until ready to roll the enchiladas.

On a tortilla, add a generous amount of the beef/onion/pepper mixture, some shredded cheese, lettuce, and tomatoes. Roll the wrap and place on plate. Once all of the enchiladas are rolled, pour a reasonable amount of the sauce on each, sprinkle with fresh parsley and cheese. The sauce will melt the cheese and the flavours will blend nicely.

¡Buen provecho! 

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