Beeffajitaswithpicodegallo Recipes

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Steps:

• In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
• Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

CHEF JOHN'S PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
• Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
• Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

GRILLED FAJITAS WITH PICO DE GALLO

Steps:

• In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

EASY PICO DE GALLO

Steps:

• Stir together tomatoes, avocado, bell peppers, onion, cilantro, lime juice, garlic, salt, cumin, and lime zest in a bowl. Cover and chill for 1 hour before serving.

BEEF TACOS WITH PICO DE GALLO

Steps:

• Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
• Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
• Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
• Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
• Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

BEEF FAJITAS WITH PICO DE GALLO

Steps:

• Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
• Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
• Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
• Warm tortillas in 325º oven.
• To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.