Introducing Baja Border Blend - Fajita Recipe
Our newest addition to the family was released last week and we're very excited for you to try it! There are 4 different chilis in it along with a delicious paprika, lemon peel and a few other spices. It's the perfect combination of heat and out of this world flavor. We love it in ground beef for tacos - which by the way if you have any leftovers put it in scrambled eggs the next morning. It's also a champion in fajitas. So I thought I'd show you how I do fajitas. Have fun with it and please let me know what you make with it and how you like it!
I always start with lots of healthy, fresh veggies. So here I have some heirloom tomatoes, jalapenos, large green onions (also known as spring onions or Mexican onions), mushrooms and two colors of peppers - red and yellow - these will all go on the grill. The mushrooms and onions I do on the grill also but put them in a grill basket so they don't fall through the grates.
If you don't like this much char on your veggies just rub the skin off once they've cooled down a bit. The skin will come right off and you'll have a perfectly grilled pepper underneath! Once I pull them off I sprinkle them with a little Baja Border Blend. Why? Because I love BIG flavor! Radishes, avos, cilantro and limes are indispensable to a great fajita feast - so make sure you have plenty on hand!
The meat can be flank, skirt or hangar steak. With all of the fajitas I've been making lately I've had to become knowledgeable about these types of meats. Check out my blog on meats for fajitas. Although for this photo shoot I used flank steak my favorite steak to use is skirt.
If you can plan far enough in advance take the meat and place it on a wire rack over a sheet pan. Rub it down with Baja Border Blend and place it in the refrigerator overnight. It helps to dry the outside of the meat which then helps it to form a better crust when you grill it. It also allows the rub to absorb deeper into the meat. If you are like me - you're doing all of this right before you eat and that's ok too! Just rub that Baja Border Blend on (2-3 tablespoons per pound of meat) and grill it!
I do apologize for this lousy photo but I wanted you to see the meat grilling and the tomatoes roasting. I love roasted tomatoes in my fajitas and they are great in eggs if there are any leftovers!
When cooking get your grill very hot, if you didn't do it after your last use - scrape it down with your grate cleaner getting all the old bits of food off, then use a paper towel soaked in vegetable oil and tongs to rub oil into the grates. Now you can throw the steak on for a quick grill. If you like well-done meat it's best to skip fajitas. These types of meats really benefit from being cooked rare to medium-rare.
Let your guests dress their own fajitas by putting bowls of fixings out. I love sour cream on mine so always have that out too. Have lots of mineral water, beer, and margaritas on hand and it's a fajita fiesta - ENJOY!