Wednesday, April 29, 2009

Fajita's and Rosted Pablanos

I apologize for my lack of updating. But here we are:
Skirt Steak Fajitas with Roasted pablanos in Crema (mexican sour cream).
We did a dry rub on the meat with a dash of habanero sauce, sliced it then cooked it in a cast iron pan. Got it about medium rare and then deglazed the pan with our vegetables(bell peppers and onions). I also made an avocado butter to spread on the tortillas which was a nice cross between guacamole and a sauce and certainly brightened up the whole concoction.

The best part had to be the roasted pablanos which we charred on my range, pealed the charded skin then sliced into strips. Then we combined the peppers with the crema and it was mind blowing. A great and delicious spin on your classic fajitas.

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