Jan 19 2016
Last night we had fajitas for supper. They are pretty easy
to make and I had some crème fraiche I made for on them. I fried the beef and
veggies with some clarified butter; I thought I was making ghee but I didn’t
cook it long enough. I want to use it up so I can make some proper ghee.
The beef was two pieces of sirloin I had thawed out, a good
pound. I would rather use fresh peppers and onions but I find myself using more
short cuts in my cooking as I get older. For these I had a package of Birds Eye
frozen peppers and onions for fajitas. For the rice I used a package of Knorr
Creole garlic and butter rice that I did in my rice cooker.
The rice takes about 45 minutes in my cooker so I got that
on. Then I heated my oven to 200 deg.; for holding things and keeping hot. I
folded 6 flour tortillas in foil and place in the oven. I browned both pieces
of sirloin in a hot skillet with some of my butter. I had a thick piece I did
about 3 minutes per side and a thin piece I did 2 minutes per side; they went
on a plate; covered with foil and in the oven. I added a little more butter and
the peppers and onions were sautéed awhile then removed them to a bowl; squeezed
some lime juice over; covered with foil and in the oven.
I sliced the meat up about equal thickness; it went into the
hot skillet; added some McCormick’s fajita seasoning and lime juice squeezed
over. It was jus in 2 or 3 minutes and I was ready to serve. I had my crème fraiche,
salsa, and 4 blend Mexican shredded cheese for toppings.
We all made our own fajitas up and all thought they were
pretty good. We all had two and the rice that was good with them. The wife and
daughter agreed that the crème fraiche was better than sour cream.
I did take my homemade crème fraiche out of the fridge for
an hour before to warm up. It sets up pretty stiff.
Browning the sirloin
Sauteing the peppers and onions
Beef sliced , seasoned and ready to serve
My supper
No comments:
Post a Comment