Steak Fajitas
Steak Fajitas
Yields 4 servings
8 flour tortillas, each 8 inches in diameter, heated
1 1/2 pounds beef flank steak, trimmed of fat
2 tablespoons extra-virgin olive oil
2 tablespoon ground cumin
1 tablespoon chipotle powder or chili powder
2 tablespoons vegetable oil, 2 turns around the pan
1/4 head Savoy cabbage, cored and shredded
2 red bell peppers, seeded and sliced
1 small red onion, sliced
Salt and freshly ground pepper, to taste
2 tablespoons hot sauce
2 limes, 1 juiced and 1 cut into wedges
1/2 pound smoked cheddar shredded
6 scallions, green part sliced on an angle
2 sliced avocados
1 cup sour cream
Preheat a grill pan or grill to medium-high. Preheat oven 200°F, wrap tortillas in a clean, wet, kitchen towel and place in oven to get warm. Drizzle steak with olive oil.
Season the steak with cumin, chipotle powder, salt and freshly ground black pepper. Place the seasoned flank steak on the grill or grill pan, cook until the meat is well-browned on one side, about 5 minutes. Turn and continue to cook until well-browned on the other side and medium-rare at the center, about 4 minutes more. Transfer the steak to a cutting board and let rest for several minutes.
While the steak is cooking, preheat a large, nonstick skillet over medium-high heat. Add vegetable oil and let the oil start to smoke. Add the cabbage, bell peppers and red onions, toss and cook them until the veggies soften and cabbage starts to wilt, about 8 minutes. Season the veggie mixture with salt, freshly ground pepper, hot sauce and juice of 1 lime. Remove from the heat and keep warm.
Thinly slice the steak across the grain and transfer to a warmed platter along with the spicy veggies. Serve with scallions, avocados, sour cream and lime wedges alongside as your toppers. Top the warm tortillas with a couple of slices of meat, spicy veggies, some smoked cheddar on top and whatever toppers you want!
Chicken Tortilla Cups
Chicken Tortilla Cups
Yields 6 servings
4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat, shredded
1 jalapeno pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium-size tomato, chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime, juice of 2
1 avocado, pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro, plus additional for sprinkling
Preheat oven to 375°F. With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve. In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine. In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine. Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro.
Churros
Churros
Serves 6
1/2 cup (1 stick) unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon coarse salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying
Confectioners’ sugar, for dusting
Chocolate Dipping Sauce (recipe follows)
In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees; on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce.
Chocolate Dipping Sauce
SERVES 6
1 dried chile
1 cup plus 5 teaspoons heavy cream
1 cup plus 5 teaspoons glucose
4 1/2 ounces bittersweet chocolate
1 tablespoon hot paprika
1/2 tablespoon Chinese red pepper
In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.
Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side.
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