Got a chance to break into my Penzey's goodies today;
decided to start real simple:

GUAJILLO-PIQUIN-CHIPOTLE FAJITAS

1 dried guajillo pepper, crumbled
1 piquin pepper, crumbled
1 shake crushed chipotle
1.5 tbs olive oil
2 oz onion, finely chopped
1 clove garlic, minced
8 oz eye round (3/4-inch steak sliced into
1/4-inch thick fajitas)
1/2 tsp salt

1 roma tomato, seeded and sliced
2 leaves iceberg lettuce
1 oz fat-free cheddar
2 gordita-size flour tortillas

heat the oil in a skillet over medium-high heat

add the onion and salt to sweat for a minute

add the peppers and garlic, sweat another two minutes

add the steak and stir it around in the pan, allowing it to sit
occasionally to brown in spots

pour everything into a bowl

warm the tortillas in the microwave for 30 seconds

place a lettuce leaf on a tortilla, add half the fajitas (with onions
and peppers) and half the tomato

fold and eat

--Blair
"May try it with some Mexican oregano next time."

On Fri 20 Jan 2006 08:14:40p, Thus Spake Zarathustra, or was it Blair P.
Houghton?

> Got a chance to break into my Penzey's goodies today;
> decided to start real simple:
>
> GUAJILLO-PIQUIN-CHIPOTLE FAJITAS
>
> 1 dried guajillo pepper, crumbled
> 1 piquin pepper, crumbled
> 1 shake crushed chipotle
> 1.5 tbs olive oil
> 2 oz onion, finely chopped
> 1 clove garlic, minced
> 8 oz eye round (3/4-inch steak sliced into
> 1/4-inch thick fajitas)
> 1/2 tsp salt
>
> 1 roma tomato, seeded and sliced
> 2 leaves iceberg lettuce
> 1 oz fat-free cheddar
> 2 gordita-size flour tortillas
>
> heat the oil in a skillet over medium-high heat
>
> add the onion and salt to sweat for a minute
>
> add the peppers and garlic, sweat another two minutes
>
> add the steak and stir it around in the pan, allowing it to sit
> occasionally to brown in spots
>
> pour everything into a bowl
>
> warm the tortillas in the microwave for 30 seconds
>
> place a lettuce leaf on a tortilla, add half the fajitas (with onions
> and peppers) and half the tomato
>
> fold and eat

Sounds delicious!



--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Michael "Dog3" Lonergan wrote:
>
> The fajitas sound really good. I saved the recipe. I love it when I take
> the dogs out and come back in and the house is laden with food aromas.

I think next time I'll add one more piquin pepper; the heat was not
very significant in this version. And maybe soak all the peppers in
something before cooking. Possibly a few tbs of red wine, white wine,
vinegar, or water. I keep thinking fajitas need lime, but I really
liked the savory-not-fruity effect I got here. It's going to take a
little experimentation. I might also do it with low-fat ground beef.

The house still smelled great this morning. Not surprising, as shortly
after I was done cooking I was still running into the occasional
airborne droplet of capsaicin-laden pepper oil (just enough to make me
blink twice)...

--Blair

Blair P. Houghton wrote:
> And maybe soak all the peppers in
> something before cooking. Possibly a few tbs of red wine, white wine,
> vinegar, or water.

Ooh! Tequila!

--Blair