Coffee-marinated flank fajitas with pico de gallo
Coffee
Spanish cuisine
The fajita is a relatively new addition (1930s) to the Tex-Mex repetoire of deliciousness. It started as a griddled skirt steak but nowadays we make them out of just about anything, seasoned and garnished and wrapped in a tortilla. Extremely flexible and super-delicious, what's not to love? In this version, I used flank steak and my own chili powder ground from equal parts guajillo, ancho, and cascabel chilis. If you don't have access to bins of various dried chilis like we do here in the great state of Texas, you can use ancho powder, which is readily available in most areas. Just make sure you are using straight ground chilis and not the seasoned chili powder. Pico de gallo adds a fresh brightness to balance the rich coffee-marinated meat...
Share:
0
31
0
Comments