Monday, 21 September 2009

Beef Fajitas with Pico de Gallo Relish

Mexican food is harder to come by in Japan for some reason. Italian foods (or an approximation of it) are widespread, as are Indian and other Asian cuisine, but for some reason Mexican just isn't as common.

In an attempt to satisfy the craving I dug this recipe out. In the book it calls for store bough tortilla wraps, but with the closest supply being an hour or so train ride away I made my own using this recipe. The beef has to marinate overnight, so keep that in mind when planning this meal.

Ingredients serves 4

500g (1lb) beef steak (calls for rump, but whatever you have)
8 tortill wraps
chopped coriander to garnish
1 avocado, stones, peeled, and diced
sour cream

Juice of 1 orange and 1 lime,
3 garlic cloves, crushed
2 tbsp chopped fresh coriander,
a few drops Tabasco sauce
salt and black pepper

Pico de Gallo Relish
6 tomatoes, diced
10 radishes, coarsely chopped
5 spring onions, thinly sliced
1-2 green chilies, halved, seeded, and chopped
4 tbsp chopped fresh coriander
juice of 1/2 a lime


I used dried coriander instead of fresh. The ratio is 3:1, so 3 tbsp fresh coriander = 1 tbsp dried.

I forgot to grab chilies at the store (duh!) so I put a bit of chili powder in with the relish.

I sliced my beef before putting it in the marinade, and then cooked it in a hot pan rather than under the grill. If you saw my grill you'd understand.


1) Make the marinade: In a large, non-metallic (metal will react with the acid in the juices) bowl, combine the orange and lime juice, garlic, coriander, and Tabasco, and season with pepper and salt.

2) Turn the steak in the marinade, cover, and leave to marinate overnight in the refrigerator.

3) Make the pico de gallo relish: on a bowl combine the tomatoes, radishes, spring onions, chilies, coriander, lime juice, ad salt to taste. Cover and chill until ready to serve.

4) Remove the steak from the marinade and pat dry. Put the steak under a hot grill, 7-10cm (3-4in) from the heat, and grill for 3 min on each side for rare steak, 4 minutes for medium, or 5-6 minutes for well done. Cover with foil and leave to stand for 5 minutes.

5) Meanwhile, warm your tortillas (sprinkle each tortilla with a little water, and stack them in a pile. Wrap them in foil and warm them in a preheated oven at 140C (275F) for 10 minutes). Or if making them using the recipe linked above, get a dry pan and cook them (details in the link).

6)Slice the steak, arrange on serving plates, and sprinkle with coriander. Serve with tortillas, relish, diced avocado, and soured cream

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