Traditionally, this ethnic dish is made with cuts of Skirt or Flank steak, but since I had some Tri-Tip steak left over from the other night, I decided to make Steak Fajitas!
For a basic marinade, have a look at Tyler Florence's. My mojo included:
- Lime juice (freshly-squeezed or whatever is in your refrigerator)
- Ground cumin
- Ground oregano
- Chili powder
- Chili paste
- Chopped garlic
- Salt & Pepper
Two perfect side dishes are beans, &/or rice (typical, I know... But they were muy delicioso!). My arroz was cooked with salsa in (giving it a nice Mexican flair), and los frijoles negros were very aromatic with cloves.
(Unfortunately, I didn't capture the salad before it left the well-lit kitchen into the candle-lit dining room!)