We’re sort of on a roll
with Mexican-style foods, eh? Well, we eat a lot of them.
This is such the great meal
for those nights when you have no time to cook. If you prepare the meat and
veggies the night before (or before you leave for work), you can have dinner on
the table in ten to fifteen minutes. And that time is mostly for searing the
meat and veggies while warming up the beans and corn!
You might also consider
serving this faux Mexican dessert for a light finish to the meal. This is not
the cheese crisp of the earlier post, rather, this one is simpler with two ingredients.
It simulates the taste of the churro without the work (or shape!).
Cinnamon Crisps
1 pie crust
cinnamon-sugar blend
Sprinkle a cutting board
with a cinnamon-sugar mixture.
Lay a homemade (or
pre-made) pie crust on top of the cinnamon sugar and press down on the dough to
make the cinnamon mixture stick.
Sprinkle the top side of
the pie crust with more cinnamon sugar. Cut the pie crust in quarters. Cut each
quarter into strips about ½ inch wide.
Separate strips and place
on a parchment sheet on a baking pan. Dump the cinnamon sugar from the cutting
board on top.
Bake at 375 degrees for about
15 minutes or until golden brown. Put in a bowl to serve warm or cold.
Hey! No dessert until you
eat your veggies! But eating them is a cinch and a delight when they are
wrapped in a warm tortilla.
1 pound flank steak, cut
into strips
4 tablespoons Mojito Lime
seasoning blend (I use McCormick’s), divided
1 large onion, cut into pieces
and separated
2 bell peppers-any colors
you wish, cut into strips (ribs, seeds discarded)
2 tablespoons olive oil
Precut the onions and
peppers and toss with the remaining two tablespoons of Mojito Lime seasoning
blend. Put in zipper bag. Set aside to infuse flavors at room temperature.
Preheat cast iron skillet
or grill pan (indoors or out) on medium-high heat. When hot, immediately add
meat and sear (about three minutes). Remove meat to a medium heat part of the
grill to continue cooking.
We like this with Mexicorn
and black beans. A small side salad of lettuce and tomatoes adds a fresh
element, if you’ve got room for more veggies.
NOTE:
You can use your own favorite fajita seasoning
instead of the Lime Mojito blend.
Lots of people like to add extras to their fajitas.
To the basic recipe above, add strips of one poblano pepper to the veggies, if
you’d like. On the side, serve your favorite accompaniments like cheese, salsa,
plain yogurt/sour cream, tomatoes, and such.
DH’s Rating: Five Tongues Up! Give
the man anything in southwest cuisine, and you can do with him what you want. (BTW,
that’s an observation, not an invitation!) He loved that it was spiced but not
too hot to enjoy all the different flavors. He also liked that the small amount
of lean meat to the proportion of veggies makes this a more healthful dinner
entrée. However, he wasn’t satisfied with the dessert. He wanted a bowl of ice
cream with a side of cinnamon crisps. Alone, they weren’t enough for him.
If you liked this recipe,
I’d really appreciate you spreading the word on your social media outlets. Here
are some pre-made Twitter and Facebook posts you can use or modify.
Tweet: Craving
pseudo-Mexican tonight? #recipe for easy Mojito Fajita with by @good2tweat at http://bit.ly/2kzhLVW
Tweet: Mexican-inspired
cinnamon crisp #recipe from @Good2Tweat at http://bit.ly/2kzhLVW Not a churro, but a good stand-in with less
work.
Facebook:
On Sharon Arthur Moore’s blog, Parsley, Sage, and Rosemary Time, see her simple
Mojito Fajitas and Cinnamon Crisps at http://bit.ly/2kzhLVW
A reminder:
House rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for
the cooking pan, not the recipe.
Water is not an ingredient.
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