BC Ancho-Lime Beef Fajitas With White Cheddar Queso
Ingredients
- 4 cloves BC Garlic, minced
- Juice of 2 Limes
- 2 tbsp Ancho Chili Powder (or Chili Powder) 30 ml
- 1 tbsp Oregano 15 ml
- 1 tbsp Paprika 15 ml
- 1 tbsp Cumin 15 ml
- 1 tsp Ground Black Pepper 5 ml
- ¼ cup Olive Oil 60 ml
- 1 ½ lbs BC Flat Iron Steak (or Top Sirloin Cap) 680 g
- ¼ cup BC Canola Oil 60 ml
- Dash Salt Dash
Instructions
- Combine first eight ingredients in a bowl.
- Add the BC Flat Iron Steak and toss to coat.
- Cover and marinate at least 45 minutes to overnight.
- Heat BC Canola Oil in a heavy-bottomed pan over medium high heat.
- Remove steaks from marinade, season steak with salt, and carefully add to the hot pan.
- Cook for approximately 4 minutes (you will want some blackening of the spices).
- Flip the steak and reduce the heat to medium.
- Cook another 4 minutes. This will give you about a medium rare/medium steak (cook longer if desired).
- Remove the steak from the pan and place on a cutting board to rest. Cover with aluminum foil to keep warm.
For the Pico De Gallo
Ingredients
- 3 medium BC On-the-Vine Tomatoes, diced very small
- ¼ cup BC White Onion, diced very small 60 ml
- 1 Jalapeno Pepper, seeds and ribs removed, diced very small
- ¼ cup Fresh BC Cilantro, rough chopped 60 ml
- 1 tsp Salt 5 ml
- 1 tsp Ground Black Pepper 5 ml
Instructions
- Combine all ingredients in a non-reactive bowl (stainless steel, ceramic, glass, or metal cookware with enamel).
- Let stand as long as possible.
For the Vegetable Filling
Ingredients
- 3 BC Bell Peppers, julienned
- 1 BC White Onion, julienned
- 2 tbsp Olive Oil 30 ml
- Dash Salt & Pepper
Instructions
- In a large sauté pan, heat oil.
- Add vegetables and sauté until tender.
- Season with salt and pepper.
- Reserve for assembly.
For the BC Queso
Ingredients
- 3 tbsp BC Butter 45 ml
- 2 Serrano Peppers, seeded, deveined, and diced small
- 1 Jalapeno Pepper, seeded, deveined, and diced small
- 2 cloves BC Garlic, minced
- ½ tsp Cumin 3 ml
- 3 tbsp All-Purpose Flour 45 ml
- 2 cups BC Whole Milk 480 ml
- 1 cup BC White Cheddar Cheese, grated 240 ml
- Dash Salt & Pepper
Instructions
- Over medium heat, add BC Butter in a sauce pot to melt.
- Add serrano peppers, jalapeno pepper, and BC Garlic. Sautee for 2 – 3 minutes. Do not brown.
- Add cumin and stir for 15 seconds.
- Add flour and stir to create a roux. Continue to cook for 1-2 minutes.
- Add BC Whole Milk and whisk to dissolve.
- While stirring frequently, bring sauce to a boil, reduce heat, and simmer 2 – 3 minutes.
- Remove the pot from the heat and add the BC White Cheddar Cheese. Stir to melt.
- Season with salt and pepper. Reserve for assembly.
Assembly
Ingredients
- Cooked Flat Iron Steaks
- Sauteed Vegetables
- BC White Cheddar Queso Sauce
- Pico De Gallo
- 12 4” Corn or Flour Tortillas
Instructions
- Wrap tortillas in aluminum foil and place in a 250 F oven for 8-10 minutes to warm.
- Remove from the oven but keep wrapped until ready to serve.
- Slice the steak very thin against the grain of the meat.
- Place desired amount of steak onto a tortilla.
- Top with sauteed vegetables.
- Add queso on top of the vegetables.
- Top with fresh pico de gallo and serve.
PREP TIME
1 Hour |
COOK TIME
25 minutes |
|
SERVING SIZE: 12 |
