| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Territorial House, Corrales, NM (now closed) |
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Attributes:
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Grill |
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Comments:
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The Territorial House is a famous Mexican Food restaurant along the Rio Grande river near Albuquerque, New Mexico. Rick got this recipe from the chef, and has embellished it some. |
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Serving Suggestions:
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Ingredients:
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16 oz flank steak 8 oz Woody's cook-in sauce 4 oz soy sauce 4 oz lime juice 1 oz water 2-3 green bell peppers 1-2 large white onions 12 flour tortillas Guacamole (optional) Salsa or pico de gallo (optional) Sour cream (optional) The original recipe called for Woody's cook-in sauce which is available in Texas, Colorado, and New Mexico. You can substitute another concentrated bbq sauce if necessary. |
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Instructions:
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1. Combine the BBQ sauce, soy sauce, lime juice and water. (If necessary substitute the bbq sauce.) Put flank steak in a zip-lock bag with the marinade. Let marinate for several hours. 2. Make tortillas and optional condiments. 3. Slice the onions into 1/4 inch thick slices. 4. Light BBQ. When ready, roast the bell peppers until black (over very high heat and flames). Roast the onion slices over medium heat until softening and brown. Put the peppers in a zip lock and seal, let steam and cool for 1/2 hour. Remove the burned skins, cut open, seed, and slice into 1/4 inch thick slices. Cut the onion slices in half. Put the peppers and onion in a bowl. Salt and pepper and set aside. 5. Remove the flank steak from the marinade. Reserve 1/4 cup of marinade. Cook the flank steak over hot BBQ for 3-4 minutes per side. Remove from BBQ and slice across the grain into 1/4 inch slices. 6. Heat a couple of tablespoons of cooking oil in a large heavy frying pan (cast iron preferred). Add the onions, peppers and meat. Add the reserved marinade. Saute until hot and sizzling. Serve at the table immediately. 7. To construct a fajita: spread one of the optional condiments on a flour tortilla. Add some of the meat and vegetable mixture and roll up. Eat with your hands. |
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Related recipes:
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None |
2001-03-10