With Cinco de Mayo upon us, I thought I’d share a little fiesta here on my site. Cinco De Mayo (5th of May) memorializes the victory of Mexicans over French at the 1862 Battle of Puebla (Do any of you care about this?). Anyway, Over the years it has become somewhat an American holiday to celebrate Mexican and Mexican-American heritage and culture. Even if you’re not celebrating this holiday, you should never turn down an excuse to eat good Mexican food.
I’m grilling up these sizzling fajitas and serving them with cornbread pudding and cilantro-lime rice. These fajitas are a stand-out with this spicy citrusy mojo marinade. I love using flank steak for this recipe, but feel free to use chicken or shrimp too. Costco is my go-to for a 3-pack of flank steak. I’m not sure who likes the cornbread pudding more, adults or kids. And I’ve found Chipolte’s Cilantro-Lime Rice recipe.
This menu is great for outdoor grilling with neighbors and friends. Make sure you have a big batch of guacamole and chips to serve alongside too.Print
- Marinade (Mojo):
- 2 oranges, juiced
- 3 limes, juiced
- 1/3 cup olive oil
- 4 garlic cloves, roughly chopped
- 4–5 chipolte chiles, in adobo sauce
- 1/4 cup roughly chopped fresh cilantro leaves
- 2 Tbls. ground cumin
- 1 Tbls. salt
- 2 1/2 pounds skirt or flank steak, trimmed of fat cut into thirds.
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Fresh or store-bough salsa
- Sour cream
- In a food processor or blender, combine all the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak. Refrigerate the beef for 2 to 4 hours.
- Preheat outdoor grill or ridged grill pan on high heat for indoors.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- Thinly slice the steak against the grain on a diagonal.
- To serve:
- Warm your tortillas then top with a few slices of steak, peppers and onions, salsa, sour cream and shredded cheese.
- 4 eggs
- 1 can cream corn
- 1 cup cornmeal mix
- ½ cup vegetable oil
- ½ tsp. garlic salt
- ½ cup grated cheddar cheese
- Preheat oven to 325 degrees.
- Spray a 2 ½ quart round casserole dish with non-stick cooking spray. Beat eggs in separate bowl and add to casserole dish along with cream corn, cornmeal mix, oil, and garlic salt. Sprinkle cheese on top and bake for 40-45 minutes until set.
- Serve warm.
- 3 cups water
- 2 cups white rice
- 3 Tbsp. butter
- 1 ½ tsp. salt
- ¼ cup fresh cilantro
- 2 Tbsp. lime juice
- Combine water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, cover saucepan and simmer for 20 minutes. When rice is done add cilantro and lime juice.