Red Hot Cuban Fajitas With Roasted Sofrito Relish
From choclytcandy 14 years ago
- 20 minutes to make
- Serves 6
The Pepper Pantry: Habanero by Dave Dewitt and Nancy Gerlach
Ingredients
- 1 1/2 pounds beef steak, such as sirloin, top loin, or top round shopping list
- 6 flour tortillas shopping list
- 2 large tomatoes shopping list
- 1 red onion shopping list
- 1 green bell pepper shopping list
- 3 cloves garlic shopping list
- 2 habanero chiles shopping list
- 2 tbs olive oil shopping list
- 3 tbs red wine vinegar shopping list
- 1 tsp chopped fresh thyme shopping list
- 1/2 tsp ground cloves shopping list
- 1/2 cup stuffed green olives, sliced shopping list
- 1/4 cup seedless raisins shopping list
- Chopped fresh parsley shopping list
How to make it
- To roast vegetables, preheat a dry skillet until very hot. Place the unpeeled tomatoes, onion, green pepper, red pepper, garlic, and chiles on the skillet and roast for 10-15 minutes, turning frequently. If you have a stovetop grill, roas the vegetables over the flame until skins are blackened, about 5 minutes. They can also be roasted under a broiler. After roasting, remove the skins from the vegetables. Mince the garlic and habaneros, and slice the onion and bell peppers in strips.
- Heat the oil and saute the vegetables for a couple of minutes. Drizzle the vinegar over the vegetables, stir in the thyme and cloves. Add the olives and raisins and keep the relish warm.
- Grill the beef until medium rare, or desired doneness, and slice into thin strips.
- To serve, place some of the meat in the center of a warmed tortilla, top with the relish, garnish with the parsley, roll and serve.
The Rating
Reviewed by 7 people-
Choc, I'm gonna have to call the 'Fire' Dept on this one hah HotQQQ yeah!! HIGH FIVE FORKS!!! Did u get my pmsg?
snowcat17
in Milwaukee loved it
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Wow, this would be awesome and surely warm you up! Thanks for the post.
notyourmomma
in South St. Petersburg loved it
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I love it hot, man this looks good.
5 forks
tucky
in Ottawa loved it
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