Difference between revisions of "Beef Skirt Steak Fajitas"
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|title=Beef Skirt Steak Fajitas recipe | |title=Beef Skirt Steak Fajitas recipe | ||
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− | |description=Another experiment with Taste Sensation Seasonings; this time Fajita fajita seasoning. | + | |description=Another experiment with Taste Sensation Seasonings; this time Fajita fajita seasoning. Authentic mexican flavours. |
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===Chef's notes=== | ===Chef's notes=== | ||
− | [[Beef skirt]] is a fabulous, inexpensive cut for this dish. It does need a lot of cooking, but once it begins to break up into 'strings' as you can see in the 'plated-up' picture you know it's tender and ready to eat. At this point you can turn the heat down and just keep the meat warm until you're ready to serve. | + | [[Beef skirt]] is a fabulous, inexpensive cut for this dish. It does need a lot of cooking, but once it begins to break up into 'strings' as you can see in the 'plated-up' picture you know it's tender and ready to eat. At this point you can turn the heat down and just keep the meat warm until you're ready to serve. |
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+ | I added the [[kidney beans]] to bulk out the meal a little, and also as a way to soak up the gorgeous flavours. | ||
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[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 17:41, 24 January 2020
Another experiment with Taste Sensation Seasonings; this time Taste Sensation fajita seasoning. It's been cooking for four hours now and smells amazing. I am becoming very impressed with their products!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350g beef skirt (or stewing steak)
- 3 tablespoons Taste Sensation fajita seasoning
- 1 whole lime, unsqueezed and sliced into eighths
- 1 red onion, chopped
- 1 green bell pepper, deseeded and chopped
- 250 ml white wine
- 200 ml water
- 1 can of red kidney beans, drained and well rinsed
Method
- Marinade the beef skirt in the wine for a few hours if you have the time
- Pop the meat in the slow cooker and pour the wine over the skirt and add the water
- Cover with the remaining ingredients and cook on a high setting for about six hours
- Check it does not dry out and that the meat is tender and starting to break up.
- Add the kidney beans for the final hour
- Stir well and serve
Serving suggestions
Serve in warmed flour tortillas with a salad and slices of citrus fruit
Variations
A whole leek, finely chopped looks good as a replacement for the onion, if leeks are in season.
Chef's notes
Beef skirt is a fabulous, inexpensive cut for this dish. It does need a lot of cooking, but once it begins to break up into 'strings' as you can see in the 'plated-up' picture you know it's tender and ready to eat. At this point you can turn the heat down and just keep the meat warm until you're ready to serve.
I added the kidney beans to bulk out the meal a little, and also as a way to soak up the gorgeous flavours.
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