Spring Has Sprung Series: Cinco de Mayo

Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French at the Battle of Puebla on May 5, 1862.  While it is a regional holiday in Mexico, it is a festive holiday in the States where family and friends come together with colorful and flavorful food, music, and dancing.  One of my favorite dishes is Rib-eye Fajitas on the Grill with chips and salsa and a good margarita.  To make it more festive add some sombreros and a pinata. 

Rib-eye Fajitas on the Grill

Ingredients: Makes 8 to 12

  • 3 tablespoons soy sauce
  • 3 tablespoons fresh squeezed lime juice (1 1/2 limes)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons oilve oil
  • 1 tablespoon of garlic powder
  • 1 1/2 cups of red wine vinegar
  • 5 lbs boneless rib-eye steaks
  • 1 poblano chile
  • 4 Anaheim chiles
  • 8 bell peppers (2 green, 2 red, 2 yellow, 2 orange)
  • 2 tablespoons lemon juice
  • Pinch of salt
  • 12 flour tortillas
  • Sour cream, for accompaniment
  • Guacamole, for accompaniment

In a bowl combine soy sauce, lime juice, Worcestershire sauce, garlic powder, and red wine vinegar.  Put the steaks in a large plastic bag or container and pour the marinade over them.  Refrigerate for 4 to 12 hours.  Preheat grill and oven to 250.  Grill chiles and bell peppers whole until they blister and brown, turning with thongs every few minutes to ensure they roast on all sides; remove from the heat.  Remove core and seeds, slice them into strips and sprinkle with lemon juice and a pinch of salt.  Wrap them in foil, and keep warm in the oven until ready to serve.  Wrap the tortillas in foil and put in the oven to warm.  Grill steaks about 5 minutes per side for steaks.  Slice steaks thinly; arrange on platter with the grilled veggies, guacamole and sour cream.  Serve with black beans, Tex Mex rice, and chips and salsa.

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