Beef Fajitas with Mango Salsa
I told you I was a little stressed yesterday, so today I went to yoga, had a smoothie date and than a nap with the dog. The best. So needed. Its finally sunny out and there is something about napping in the sun that feels so luxurious.
I also had to go get a prescription for malaria pills. That's right malaria pills, because I am going to Ecuador. WOO. In March. So like 6 weeks. Till warmth. I cannot wait. I am going on a Me to We trip, and it looks like we get to hang out in the jungle, and visit a cacao farm. So that is pretty amazing.
I am going with my sister and my dad. In university I watched my family go on March break trips, but now that I am a teacher I get to go!! The best thing is that I have a sister in high school still so this is my fourth trip in a row! I have been to Cuba, California, The Rocky Mountains and now Ecuador. This is my sisters last year of high school, so how sad is that. I'll be on my own next year. Still totally spoiled rotten that I get invited on these trips and that I get a March break. My husband is an accountant and so he is right smack in the middle of busy season in March, and not impressed with me. Isn't it a little nuts that I have a sister the same age as the students I teach? It never fails to weird me out. Especially when they are talking about all the shenanigans they get up to...I can just picture my baby sister. Ick. But I guess she isn't a baby! She is 11 years younger than me though, so in my mind a baby! Thank god we live in different cities, I do not think I could handle teaching her or her friends.
So in honor of my upcoming trip to Ecuador I have decided to make fajitas! Also because I had some beautiful striploin in my freezer. Enjoy :)
This recipe has many moving parts - but it is 100% worth it. The sweet mango in the salsa is cut with the lime and onions and combines beautifully with the rich meat and salty tortillas. Expect praise from this dish.
I would make the salsa first, then the tortillas, followed by the veggies and meat. Then combine. I store all parts separately so that it is easy to re-heat and eat again and again, because trust me you are going to want to eat this again and again!
- 1 mango, diced
- juice of 1/2 a lime
- 1/2 jalapeno, diced
- 1 red pepper, diced
- 1/4 cup cilantro
- 1/2 red onion, diced
- Combine all the ingredients and squeeze the limo over top, stir.
Look, if you have access to Siete food tortillas, use those. So much easier. I managed to get my hands on a pack when I was in California last year, and have been dreaming of them since.
- 3/4 Cassava flour
- 1/2 tsp salt, onion powder, and garlic powder
- 2 tblsp melted ghee
- 1/3 cup warm water plus some extra
- Combine the cassava flour and spices and stir with a fork
- Add the ghee and stir, then the water and mix until combine
- Roll the dough into 6 balls
- Take one ball at a time and quickly run it under the tap to get it wet, form it into a perfect circle and then press between two sheets of parchment. The roll into a small circle, like the size of a bread plate. I know this strategy sounds weird, but it helps keep the edges from splitting
- Heat a cast iron skillet and add one tortilla at a time, cooking until the bottom start to brown and bubble a little then flip - watch them carefully and don't over cook or you will have a cracker instead of a tortilla
- Two striplon steaks
- 1/2 tsp of the following spices: salt, pepper, paprika, onion flakes, chili powder
- 2 tblsp butter
- Take the striplon out 15 mins before you plan on cooking, let it come to room temperature, I promise you will be okay.
- Mix the spices together and rub the striplon with it
- Melt the butter in a cast iron pan
- Once melted add the steak to the pan
- Sear for about 3 mins / side
- Remove, tent with tinfoil and let rest for 5 mins
- Slice thinly
Pepper and Onions
- 4 yellow onions, sliced
- 1/2 tsp salt
- 1 tsp fat of choice, I used ghee
- 2 red peppers, sliced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- Melt the fat of choice in a skillet and add the onions and salt
- Saute until the onions are soft and starting to brown
- Add the pepper and the rest of the spices
- Saute until the peppers are soft
The Whole Shebang
- Slice the meat thinly and combine with the veggies
- Put the meat mixture on a tortilla and top with the salsa
- EAT. Repeat.