So yesterday for dinner, I decided to make chicken and steak fajitas. I tried my hand and making as much as I could from scratch. Tortillas, salsa, an avocado crema, marinade...yadda yadda yadda. So allow me to share with you what I have been up to the last 72 hours.
First up was a homemade salsa. Super easy and super delicious. I made it ahead of time, but since we ate all of it before the party Saturday, I had to make another batch...which I believe is all gone too? It's totally "gringo" spicy because none of my kids would eat it. Gotta tailor your food to the audience. I am not a super huge spice guy, but I could've added more. Consisted of roma tomatoes, can of diced tomatoes, 1 de-seeded jalapeño, onions, 2 cloves garlic, cilantro, and I threw in a chipotle in adobo pepper in there.
Tortillas
I made beef tallow tortillas a la chud's recipe. They are a big difference maker compared to store bought. Admittedly, first time making them and the first few I struggled pressing and getting them on the griddle. Came away with a burn on my forearm, so I must've did it right!
I did these the night before and we just reheated them up day-of.
Chicken and Steak
I used a marinade that consisted of oil, Worcestershire, onions, garlic, fajita seasoning (meat church) pepper, ancho Chile powder, squeezed lemons and limes and some other stuff I am forgetting. Baggie them up and marinade for at least 4 hours flipping at 2 hours. Bust out, pat dry, add some SPOG before hitting the grill and get them to proper temp
For the chicken I beat the crap out of 3 large chicken breasts flatten them out some and so the marinade and penetrate better etc. I trimmed just a little bit of excess fat from the outside skirt (choice from wild fork; very impressed with this btw)
The Grill
Since there's a chicken throwdown, I remembered to take some pics of that, but not the steak or veg! :doh: Either way, I seared and then grilled them to temp, threw in a mesquite wood chunk in there for a little extra. Same with the steak. As for the veg I just used my perforated pan, added some avocado oil and some AP seasoning until they sweat down, soften up, and get a little bit of char. All done over the last of my B&B oak lump.
Finished Product and Assembly
BOOM! Holy smokes, both were delicious, but the steak took the show for me.
My oldest wanted to present to you his deconstructed steak fajita, so...voila
My plate of chicken and steak, with all the stuff in the background. Tortilla, meat, onions and peppers, cheese, avocado crema. Added some homemade salsa and went to town. When I did my burger project, I noticed an enhancement in flavor/quality of food when I did homemade. HOWEVER, this project was exponentially better flavor and quality. This is certainly make again for our household.
I think this meal has the potential to be in multiple throwdowns, so I am going to check if it qualifies. Thanks so much for looking!!!
First up was a homemade salsa. Super easy and super delicious. I made it ahead of time, but since we ate all of it before the party Saturday, I had to make another batch...which I believe is all gone too? It's totally "gringo" spicy because none of my kids would eat it. Gotta tailor your food to the audience. I am not a super huge spice guy, but I could've added more. Consisted of roma tomatoes, can of diced tomatoes, 1 de-seeded jalapeño, onions, 2 cloves garlic, cilantro, and I threw in a chipotle in adobo pepper in there.
Tortillas
I made beef tallow tortillas a la chud's recipe. They are a big difference maker compared to store bought. Admittedly, first time making them and the first few I struggled pressing and getting them on the griddle. Came away with a burn on my forearm, so I must've did it right!
I did these the night before and we just reheated them up day-of.
Chicken and Steak
I used a marinade that consisted of oil, Worcestershire, onions, garlic, fajita seasoning (meat church) pepper, ancho Chile powder, squeezed lemons and limes and some other stuff I am forgetting. Baggie them up and marinade for at least 4 hours flipping at 2 hours. Bust out, pat dry, add some SPOG before hitting the grill and get them to proper temp
For the chicken I beat the crap out of 3 large chicken breasts flatten them out some and so the marinade and penetrate better etc. I trimmed just a little bit of excess fat from the outside skirt (choice from wild fork; very impressed with this btw)
The Grill
Since there's a chicken throwdown, I remembered to take some pics of that, but not the steak or veg! :doh: Either way, I seared and then grilled them to temp, threw in a mesquite wood chunk in there for a little extra. Same with the steak. As for the veg I just used my perforated pan, added some avocado oil and some AP seasoning until they sweat down, soften up, and get a little bit of char. All done over the last of my B&B oak lump.
Finished Product and Assembly
BOOM! Holy smokes, both were delicious, but the steak took the show for me.
My oldest wanted to present to you his deconstructed steak fajita, so...voila
My plate of chicken and steak, with all the stuff in the background. Tortilla, meat, onions and peppers, cheese, avocado crema. Added some homemade salsa and went to town. When I did my burger project, I noticed an enhancement in flavor/quality of food when I did homemade. HOWEVER, this project was exponentially better flavor and quality. This is certainly make again for our household.
I think this meal has the potential to be in multiple throwdowns, so I am going to check if it qualifies. Thanks so much for looking!!!
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