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LINDA HOSKINS
Whenever I see a recipe that sounds interesting, I cut it out, or copy it or write it down, and then I put it into a large recipe box of “recipes to try someday”. If i have a recipe that I like, I place it in a binder. Sounds like a great system, doesn’t it? However, I also have a pile of recipes that just don’t make it into my binder or recipe box. So, the other day, I was determined to sort through that, and put every recipe in proper place. I came across a recipe that I don’t even remember making but I had written “good” on it. I have a different recipe for fajitas that needs to be grilled, but this recipe is made on stove top. No need to make my husband stand outside in this weather to grill!
MEXICAN STEAK FAJITAS
(makes 6 servings)
■ 1/4 cup orange juice
■ 1/4 cup white vinegar
■ 4 garlic cloves, minced
■ 1 tsp seasoned salt
■ 1 tsp dried oregano
■ 1 tsp ground cumin
■ 1/4 tsp cayenne pepper
■ 1 lb beef top sirloin steak,
cut in 1/4-inch strips
■ 1 medium onion, thinly
sliced
■ 1 med. green pepper,
thinly sliced
■ 1 med. sweet red pepper,
thinly sliced
■ 1 Tbsp canola oil, divided
■ 6 10” flour tortillas
■ Optional: shredded
cheddar cheese, picante
sauce, sour cream
In a large bowl, combine orange juice, vinegar, minced garlic and seasonings. Add beef and toss to coat, set aside. In a large skillet, sauté the onion and peppers in 1 Tbsp oil until crisp-tender, remove and set aside.
Drain and discard marinade. In same skillet, cook beef in 1 Tbsp oil until it reaches desired doneness, 3-4 minutes. Return veggies to pan, heat through. Spoon meat and vegetables onto tortilla. If desired, top with cheese and serve with picante sauce and sour cream.
This recipe calls for white vinegar, and I wondered why. Here is what I found about cider vinegar and white vinegar. Both are made by fermenting alcohol, but the cider vinegar is made from apple juice, and white vinegar comes from a variety of sources such as molasses, corn, wheat or even potatoes. Apple cider vinegar is sweet and tangy with a brown murky color. White vinegar is much more acidic and has extremely sour taste, which why it used for pickling. In the above recipe, you could use cider vinegar if you do not have white vinegar, but it will change the flavor of the meat. In this case, you would want the sourer taste. Vinegar of any kind takes years to ferment, and here is a piece of trivia you may not know. Vinegar is French for “sour wine”. Nope, not pouring a glass of that for myself….
If you have a recipe to share, please send it letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
