Today is National Spicy Guacamole Day. (Not to be confused with Guacamole Day in September). I suppose I could have shared a recipe for Guacamole to serve with freshly made tortilla chips and called it a day. But Guacamole is so much more than just a dip. It’s a condiment for all sorts of delicious dishes like Fajitas.
Once upon a time Family Night Out meant a short drive to our favorite neighborhood Mexican Restaurant. While these outings were rare, for me it was a treat to have someone else in the kitchen, and for my guys it was nice to have someone else clean the kitchen.
Kiddo usually ordered one of two “favorites”, Steak Nachos or Carnita Asada Fajitas. Recently, I made a huge mistake – I made his favorite Carnita Asada at home. He loved it. No left overs to be had, and already he’s asking when am I making Fajitas again. And Nachos. Hubby asked if I make Mexican once a week for them or if I liked it, too. Really? If I didn’t like Mexican Food, it would be like Pumpkin Pie. I make Pumpkin Pie once a year at Thanksgiving because I don’t particularly like Pumpkin Pie. So if I didn’t like Mexican Food, I might serve it once a year of Cinco de Mayo.
One thing is certain, I’ve become a great Mexican chef, especially during all this Covid Home-Bound nonsense. Not to make light of the pandemic, but in California every time we reach a point where life can resume again, our Governor changes the rules. In case you had not heard, California will NEVER be allowed to return to a pre-pandemic existence. So don’t get me started on the political silliness. I’d rather think of this time as a great opportunity to hone my cooking skills. What about you?
1/4 cup Red Onion
2 Jalapeno Peppers
1 Serrano Pepper
3 ripe Hass Avocados
1 Lime, juice only
1/4 teaspoon Kosher Salt
Fresh cracked black pepper, to taste
Note: If possible, use red Jalapeno Peppers. The more a green pepper ripens, the more it will turn red. While green and red Jalapenos are the same pepper, the red one delivers more heat.
Chop red onion, Jalapeno and Serrano peppers. Set aside.
Cut avocados in half, remove stones and scoop out flesh. Mash avocados in a glass or ceramic bowl (non-reactive) to desired consistency. Cut lime in half, squeeze juices over the mashed avocado. Stir to blend.
Add onions and peppers. Season with salt and pepper to taste.
Press a piece of plastic wrap flush onto the top of the guacamole, press out any air trapped beneath the plastic wrap. Refrigerate until ready to use.
Carnita Asada Fajitas
4 teaspoons New Mexican Chili Powder
2 teaspoons Kosher Salt
2 teaspoons Ground Jalapeno Pepper
1/2 teaspoon Cayenne Pepper
2 teaspoons Ground Cumin
2-1/2 lbs Carnita Asada (Flank Steak)
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
4 small Jalapeno Peppers
2 small Fresno Chili Peppers
1 Havasu Pepper
1 Serrano Pepper
1/2 large Yellow Onion
2 tablespoons Lime Juice
10 Fajita Size Flour Tortillas
1/4 cup Beef Stock
1 cup Sour Cream
1 cup Spicy Guacamole (recipe above)
Add the chili powder, kosher salt, ground jalapeno pepper, cayenne pepper and the cumin to a small bowl and mix well. Dampen steak with water or lime juice, rub seasoning deep into the steak. Set aside and letting marinade for 1 hour.
Cut Fajita meat against the grain into thin strips. Set aside. Stem, core and slice all the peppers into thin strips, set aside. Peel onion, cut in half, then into thin slivers, set aside.
Heat a large cast iron skillet over high heat until very hot. Add lime juice, swirl the pan. Lower heat to medium-high. Add all the peppers and onions. Cook until tender (about 4 or 5 minutes). While the vegetables cook, warm tortillas.
When the vegetables are tender, press them against the edge of the pan, creating a large opening in the center. Fill with steak. Let sizzle a few minutes, stir to blend with the vegetables.
Let cook on medium-high heat for about 5 minutes, stirring as needed to brown well.
Add beef stock, turn heat to medium and let simmer for 2 or 3 minutes more, until meat is no longer pink. Remove skillet from heat.
Spread sour cream and Guacamole over tortillas. Fill center with meat-vegetable mixture. Wrap tortilla around filling, and enjoy!