Beef Fajitas

Directions

For the Avocado Crema

1. In a small food processor, add avocado meat/pulp, jalapeno, lime juice, cilantro, coriander, salt and pepper. Process and slowly add all of the oil. Blend this for 30 to 40 seconds until the crema is smooth. Taste and adjust with additional seasonings to suit your taste. This crema can be made in advance and stored in in an airtight container for up to a few days, however I prefer anything with avocado to be eaten fresh.

For the Fajitas

1. Open one package of Organic Prairie Fajita Meat. Pat the meat dry with a paper towel and place in a bowl or marinating container.
2. Using a mortar and pestle, blender, or food processor, blend together the lime juice and zest, orange juice and zest, cilantro, garlic cloves, jalapeno, chili powder, Mexican oregano, cumin, black pepper and oil. Grind, puree or process until a uniform marinade has been made. If you do not have any of these blending tools, proceed by finely chopping the garlic and jalapeno and mix together in a bowl. Combine prepared marinade with the Organic Prairie Fajita meat strips and mix well until all of the meat is covered in the marinade. Cover, refrigerate and marinate for a minimum of one hour, up to 24 hours.

3. To cook, preheat a large skillet to medium-high heat. Remove the meat from the marinade, allowing excess to drip off. Add the remaining oil to the preheat- ed skillet and tilt the pan to swirl the oil so all of the pan’s surface is oiled. Add the fajita meat in a single layer to the hot skillet. Add the peppers and onions to the perimeter of the skillet and cook alongside the fajita meat. Allow this to cook for a couple minutes. Turn the fajita meat and vegetables over until this mix is browned on the edges and cooked. This should take no more than 5 minutes.

4. To serve, slice the onions and peppers and serve mixed together on a platter with the cooked fajita meat and avocado crema. Finish the platter with a squeeze of fresh lime and a sprinkle of coarse salt.