Fiesta Fajitas
Jamaican Fruit Lamb Chops
Fiesta Fajitas
Sunset
Steak and peppers are embellished with a complex chili sauce that mixes
raisins, nuts, and chocolate.
"In our family, I do all the everyday cooking and develop recipes, but I
don't start fires or grill. That's Bock's domain," Roxanne explains. For
this contest the couple's team efforts were successful enough to win
finalist slots in two categories. Here, a mellow mixture reminiscent of
mole serves as both marinade and sauce for flank steak to wrap with a
multicolored pepper relish in tortillas.
Prep and cook time: About 1 hour, plus at least 1 hour to marinate
Notes: If using charcoal, add 10 briquets after peppers are cooked (step
3).
Makes: 4 to 6 servings
1 flank steak (1 1/2 lb.), fat trimmed
Fiesta sauce
8 to 12 flour tortillas (8 in. wide)
3 bell peppers (1 1/3 lb. total; 1 each red, green, and yellow, or all 1
color), rinsed
Sour cream
Lime wedges
Salt
Rinse steak and pat dry. Place steak and half the fiesta sauce in a
1-gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1
hour or up to 1 day.
Stack tortillas and seal in foil. Pour remaining sauce into a 1- to 1
1/2-quart ovenproof pan.
Prepare barbecue for direct heat. When it is medium-hot, lay peppers on
grill. Turn as needed until skins are charred on all sides, 15 to 20
minutes. With tongs, transfer peppers to a plate and let stand until
cool enough to handle, 10 to 15 minutes.
Pull off and discard skins, stems, and seeds from peppers. Chop peppers
and place in a bowl.
Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and
turn as needed until browned on each side and medium-rare in center of
thickest part (cut to test), 10 to 15 minutes total. After 5 minutes,
set tortilla packet and pan of sauce on grill. Turn tortillas often
until hot (open packet to check), about 5 minutes. Stir sauce frequently
until bubbling, about 5 minutes. Enclose tortillas in a towel to keep
warm; pour sauce into a bowl.
Transfer steak to a board. Cut across the grain into thin slices.
Fill tortillas equally with meat and peppers. Add sauce, sour cream,
juice from lime wedges, and salt to taste. Fold to enclose filling and
hold to eat.
Fiesta Sauce
1 cup fat-skimmed beef broth
1/2 cup chili sauce;
2 tablespoons raisins
2 tablespoons sliced almonds
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions (including tops)
1 tablespoon dried instant coffee
1 tablespoon unsweetened cocoa
1 tablespoon Worcestershire
1 tablespoon olive oil
2 teaspoons minced garlic
1 canned chipotle chili or 2 teaspoons hot sauce.
Combine in a blender or food processor.
Whirl until smooth. Makes 1 3/4 cups.
Jamaican Fruit Lamb Chops
The Recipe Page Newsletter
Cost: $$ ; Preparation Time: 20 minutes
Difficulty Level: 2 ; Servings: 4
8 medium lamb chops, trimmed
1 (16oz) can sliced peaches or apricots
2 tsp instant coffee crystals
2 Tbsp chopped parsley
Dash pepper
In a large skillet, brown meat. Remove and keep warm.
Drain fruit, reserving liquid in skillet. Add coffee crystals. Cook over
high heat 5 minutes to reduce and thicken liquid.
Return meat to skillet; simmer 8 to 10 minutes, turning frequently. Add
fruit, parsley and pepper. Cover, heat through, about 5 minutes, and
serve.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/