Subj : Fajitas was: weather and
To : Dave Drum
From : Ruth Haffly
Date : Wed Oct 26 2022 11:28:31
Hi Dave,
DD> Although fajita originally referred to these strips of beef skirt,
DD> fajitas now are made with a variety of fillings, such as
DD> green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
DD> (FROM THE WIKI)
RH> It's one of those things that made a fast hit in the culinary
RH> world--street food hit the big time. I had my first one when we were
RH> stationed at Fort Hood, TX............and many more since.
DD> Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
DD> much prefer carnitas. Bv)=
They're both good. (G)
DD> My late brother, Robert, who was an accomplished chef learned about
DD> fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
DD> He told me this recipe was as close as anything he had found to what
DD> he was taught during his time there.
RH> A bit of dried orange peel adds a nice taste to it.
DD> Or Mandarin or Tangerine or Pomelo. I do orange zest in my carnitas -
DD> which I prefer to fajitas.
Just that hint of citrus, but I'd not use lemon or lime, gives a nice
accent.
DD> This recipe also makes great burritos, with a white cheese sauce made
DD> with pepper-jack cheese over it. Side with beans and rice and a nice
DD> pico de gallo for a complete and (very) filling meal.
In smaller quantities for me, but yes, I'd enjoy that meal.
DD> UDD NOTE: I highly recommend that you bring the pork to
DD> a boil, reduce to a simmer and skim the scum BEFORE
DD> adding the other ingredients. Otherwise all of the
DD> ingredients that float will mix with the scum and be
DD> skimmed out along with the scum and the dish will be
DD> largely under-seasoned.
Smart idea. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Matthew 7:20 | Wherefore by their fruits ye shall know them.
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