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  • My Sister Ria's Favorite Fajitas, With Black Beans And Rice

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    My Sister Ria's Favorite Fajitas, With Black Beans And Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 c. Mexican beer
    • 1/2 c. minced chipotle in adobo sauce
    •     (smoky chipotle prepared salsa may be substituted)
    • 1 x lime juiced
    • 2 Tbsp. minced fresh thyme
    • 1 1/2 Tbsp. chili pwdr
    •     A generous drizzle vegetable, corn, or possibly
    •     extra virgin olive oil
    •     Flank steak
    • 8 x flour tortillas - (8" dia)
    • 1 Tbsp. vegetable, corn, or possibly extra virgin olive oil
    • 1 lrg red bell pepper seeded, and
    •     cut into strips
    • 1 x poblano pepper
    •     (substitute 1 Cubanelle long Italian pepper)
    • 1 med yellow-skinned Spanish onion cut thin strips
    •     Coarse salt to taste
    •     Freshly-grnd black pepper to taste
    • 1 pkt Spanish style rice, any brand prepared to
    •     directions on the package
    • 1 Tbsp. vegetable, olive, or possibly corn oil
    • 3 x garlic cloves minced
    • 1 x jalapeno seeded, and
    •     finely minced
    • 1 sm white onion
    • 1 lrg can black beans liquid removed, rinsed
    • 1 tsp grnd cumin
    •     Coarse salt to taste
    •     Freshly-grnd black pepper to taste
    •     Minced cilantro (optional)
    •     Sliced scallions (optional)

    Directions

    1. Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 min. The meat can be placed in marinade in the morning and allowed to marinate till suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat that is more palatable to many not-too-warm taste buds.
    2. Follow directions on packaged rice and get it simmering, it will take 18 to 20 min.
    3. Heat a grill pan to high heat and sear the flank steak 4 min on each side. Reduce heat and cook meat 6 to 8 min longer, turning occasionally.
    4. Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table.
    5. Add in oil to warm pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions till just tender, 2 or possibly 3 min. Transfer to a platter and cover with loose foil to keep warm.
    6. Add in another Tbsp. oil, garlic, jalapeno and minced onion; saute/fry for 2 min. Add in black beans and spices to the pan and heat through for another 1 to 2 min. Transfer beans to a serving dish. Top beans with cilantro and scallions.
    7. Remove meat from grill pan and let it rest 5 min for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the warm grill to the table, letting rest on trivets or possibly a cold wire rack. Stack meat and veggies in hot tortillas and enjoy with a side of spicy black beans.
    8. This recipe yields 4 servings.

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