Fajitas, from the Rebar Cookbook:
Fajita Recipe, serves 4:
Flour tortillas
Baja black beans (black beans are seasoned with: 1 Tbsp cumin, 2 Tbsp pure chile powder, 1 Tbsp dried oregano, 6 garlic cloves, peeled and shopped, 1 Tbsp salt, 2 Tbsp brown sugar ... the original recipe also calls for cilantro, chopped onion, chipotle puree, 1 can tomato paste and 1/3 cup red wine vinegar, but I like the taste better without these additions)
Ancho chile-lime tofu (I skipped this)
3 bell peppers (I used 1.5)
1 large onion
2 Tbsp vegetable oil
1/2 tsp salt
cracked pepper
grated jack cheese (optional ... I used cheddar)
fresh-cut tomato salsa (tomatos, cilantro, minced garlic, lime juice)
1. Prepare the required recipes. The black beans and tofu can be prepared up to 2 days in advance.
2. Slice sweet peppers and onions into 1/2" wide strips. Heat the oil in a skillet and fry the peppers and onions with salt until golden and tender. Add seasoned black beans and warm through.
3. While above is warming through, wrap tortillas in tinfoil and warm in toaster oven for a few minutes.
4. Grate cheese and assemble tortilla. Or, serve buffet style, with all the components in separate bowls.
Enjoy with a homemade margarita!
Lime Margarita Recipe found at following link: http://mexicanfood.about.com/od/bebidasdrinks/r/LimeMargaritas.htm
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
1 oz tequila
1/2 oz Triple Sec
1 oz lime juice, fresh squeezed
1/2 teaspoon Sugar
kosher Salt (optional)
lime wedge (optional)
crushed ice or ice cubes
Preparation:
If you're going to salt the glass, take your lime wedge or a bit of triple sec and rub around edge of glass. Turn upside down and press rim into salt.
For the drink- Shake the tequila, triple sec, lime juice and sugar in a shaker (or stir vigorously with a spoon) and pour over ice. Or you can blend it in a blender if you prefer it. Garnish with lime wedge and enjoy!
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