Post by Granny Smith on Apr 5, 2008 11:27:27 GMT -5
Garlic Lime Fajitas
contributed by chilipalmer
5 cloves garlic, peeled
1/2 c. lime juice
2 tsp cornstarch
pepper
large beef roast
First, the meat. Start with a large trimmed roast and your sharpest chef's knife. Slice the roast against the grain - and by slice, I mean you should be practically shaving it - into paper-thin slices. Keep slicing until the stub of the meat is too small to slice safely; chop that for hash, or grind it, or cut it into cubes or something, whatever you like. You should now have enough shaved beef for at least three meals; things like philly steak sandwiches, stuffed beef rolls. Reserve the shaved beef you need for this meal and package the rest for freezing.
Crush the garlic cloves with the flat side of your knife and chop them coarsely. Dump the garlic, juice and cornstarch into a small saucepot and bring to a medium boil, whisking constantly until it begins to thicken. Allow to cool completely.
In a ziplock freezer bag, add your meat and the garlic-lime marinade. Let sit in the refrigerator overnight.
Next day, put the meat into a hot skillet, pepper it, and throw away any remaining marinade. Chop and turn with your spatula, and keep this up while it browns and falls apart. When the beef is done, add just a little water to de-glaze the skillet and stir well. Serve meat and pan juices on a tortilla with your choice of extras and condiments.
contributed by chilipalmer
5 cloves garlic, peeled
1/2 c. lime juice
2 tsp cornstarch
pepper
large beef roast
First, the meat. Start with a large trimmed roast and your sharpest chef's knife. Slice the roast against the grain - and by slice, I mean you should be practically shaving it - into paper-thin slices. Keep slicing until the stub of the meat is too small to slice safely; chop that for hash, or grind it, or cut it into cubes or something, whatever you like. You should now have enough shaved beef for at least three meals; things like philly steak sandwiches, stuffed beef rolls. Reserve the shaved beef you need for this meal and package the rest for freezing.
Crush the garlic cloves with the flat side of your knife and chop them coarsely. Dump the garlic, juice and cornstarch into a small saucepot and bring to a medium boil, whisking constantly until it begins to thicken. Allow to cool completely.
In a ziplock freezer bag, add your meat and the garlic-lime marinade. Let sit in the refrigerator overnight.
Next day, put the meat into a hot skillet, pepper it, and throw away any remaining marinade. Chop and turn with your spatula, and keep this up while it browns and falls apart. When the beef is done, add just a little water to de-glaze the skillet and stir well. Serve meat and pan juices on a tortilla with your choice of extras and condiments.