Not Your Typical Liqueur Day

Today is National Liqueur Day. It’s been a while since we’ve celebrated Liqueur Day together. Last time around, we made Amaretto together, and then created a beautiful Amaretto Crème Brûlée.

Yeah, that was good stuff. This time around I thought we’d walk on the spicy side of life. When Hubby makes a Margarita, often he’ll give it a splash of either Grand Marnier or Triple Sec. Since my recipe for Street Fajitas began with a base of orange juice, I thought why not add a splash of good Tequila to the mix? And then the lights came on – top shelf margarita with Blue Agave and Triple Sec. Since my guys really like to bring on the heat, I thought in addition to the garlic in the marinade, why not add some minced peppers and spices? Wow, this was really good stuff.

Enjoy National Liqueur Day with a Mexican Twist!

Liqueur Liquor Street Fajitas
1 large Red Serrano Pepper
3 large Garlic Cloves
1 lb Carnitas Asada
1/4 cup Orange Juice
2 tablespoons Blue Agave Silver Tequila
2 tablespoons Triple Sec
1 teaspoon Seasoning Salt
1 teaspoon dried Oregano
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/2 Yellow Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
2 Jalapeño Peppers
2 tablespoon Vegetable Oil, divided
6 Fajita Flour Tortillas
6 tablespoons Picante Sauce
6 tablespoons Sour Cream
6 tablespoons Guacamole, optional

Peel and finely mince garlic. Stem and finely mince Serrano Pepper. Cut beef into strips, set aside.

In a large bowl, combine the orange juice, tequila, triple sec, minced garlic, Serrano, oregano, cumin and cayenne pepper. Add beef, turn several times to coat in the marinade. Pour marinade and beef into a resealable bag. Press out the excess air, lay flat in a casserole dish and let marinade for several hours.

Peel and thinly slice onions. Core and seed bell peppers. Slice into thin strips. Stem jalapeño, cut into thin strips. Set aside.

In a large skillet, warm 1 tablespoon of oil. Sauté vegetable until tender and just beginning to blister. Remove from skillet, set aside.

In the same skillet used for the vegetables, cook beef strips with marinade and the remaining tablespoon of oil to desired doneness, about 3 minutes. Return vegetables to the skillet, heat through, allowing flavors to blend.

While the fajita filling warms, warm tortillas. Place fajita filling on a warm serving platter.

Serve with tortillas, Picante sauce, sour cream and guacamole. Fill tortillas as desired.

Great with refried beans and plenty of margaritas.

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Those who follow You, Lord, will have the light of life.