Food Truck Inspired Fajita Day

The largest Antique Flea Market in Sacramento is held on the second Sunday of every month. The Second Sunday in May also happens to be Mother’s Day. Over the years we have developed a Mother’s Day tradition.

It doesn’t matter if we are planning a picnic later in the day, or grilling up steaks at home every year Kiddo, Hubby and I start Mother’s Day with a drive into the city for some fresh air and treasure hunting. More often than not my Mother’s Day gift is one of the treasures we’ve uncovered. Hubby once found a copy of a cook book that was given to my mother as a “Welcome to America”. Dad had the actual book, and my sisters and I had our eyes on it as an “inheritance”. When Hubby bought me a copy of the book, I told Dad to give his copy to one of my sisters. Another year my guys found a wine cooler that I converted to a spoon caddy. Kiddo once gave me a Saint John Paul II Rosary. We had it blessed, and I carry it with me always. Most recently I received a Santa Tea Pot. While not breaking the bank by a long shot, their “finds” are priceless in my eyes.

Another part of that same tradition is to get a bite to eat at one of the various food trucks at the Faire. While Hubby and I tend to share something (saving our appetite for later), Kiddo cannot help but to gravitate to the Mexican Truck. He always gives me a taste. Wow – one bite and I knew those are flavors I’ll recreate for us later.

Now is later. Today just happens to be National Fajita Day. While Fajitas and Burritos are not the same thing, they are close enough don’t you think? Hope you enjoy!

Food Truck Chopped Steak Grilled Burritos
Steak Burrito Filling
2 lbs marinated Skirt Steak
Spicy Olive Oil as needed
1 can Black Beans
2 firm Roma Tomatoes
1 cup Sour Cream
Nacho Jalapeño Peppers to taste
1 cup Mexican Melting Cheese
Taco Sauce or Salsa as desired

Lay skirt steak out on a cutting board. Dice into smaller pieces. Heat spicy oil in a large cast iron skillet. Stir-fry the skirt steak quickly to keep moist and tender. Keep warm until ready to assemble. (Photographed the slicing, forgot to snap pictures whlie cooking – sorry everyone!)

In a sauce pan warm the black beans. Once warmed, add beans to the steak, stir to distribute beans throughout the mixture. Keep warm.

Seed and dice tomatoes, set aside until ready to assemble.

Burritos
4 Jumbo Flour Tortillas
Spicy Oil as needed
Cotija Cheese as desired

Working with one soft burrito tortilla at a time, lay burrito out on a flat work surface.

Spread sour cream out over the entire burrito, leaving about a half-inch around the edge without cream. Divide the meat-bean mixture into even portions. Place a quarter of the mixture down the center of the burrito over the sour cream. Scatter salsaJalapeño Peppers, tomatoes and finally the cheeseover the top of the meat.

Fold ends in, fold one side over the filling, tucking in the ends, then roll to form a burrito. Brush the top of the burrito with spicy oil, scatter Cotija Cheese over the oil, press lightly to adhere. Set aside and repeat.

Heat a large flat skillet or griddle to medium heat. Warm a little spicy on the surface. Grill burritos, cheese side down. While the cheese side is grilling, brush side up with oil, sprinkle with cheese. Once bottom is golden, carefully flip, and continue to grill until cheese is toasty and the burrito is warmed through. Serve with a pitcher of Margaritas and enjoy.

---

Jesus Christ became poor although He was rich
So that by His poverty you might become rich.