Sunday, March 04, 2007


Truth be told, I didn't use any marinade for the meat shown below, but I'll include the recipe I was going to use. Instead, I was frugal (lazy) and cut up Friday's remaining steak and dumped on a bunch of spices-- it was still incredibly good.

Serves 2
5+40 minutes
Overnight prep
-large saucepan or skillet
-large, heavy-duty freezer bag

Marinade (for beef or chicken):
1 lb steak, favorite cut, or 1-2 chicken breasts; uncooked
1/3 c. beef or chicken broth*
6 cloves garlic, washed, peeled and crushed (I think a Ziploc baggie and hammer works just fine)
1 tbsp. olive oil
1 tsp. Worcestershire sauce* (for beef only)
1 tsp. ground cumin*
1 tsp. chili powder*
1/2 tsp. ground cayenne pepper*
juice of 1/2 lime
handful fresh cilantro, finely chopped
1 green bell pepper
1 red bell pepper
1 medium white onion
1-2 tbsp. olive oil
cumin, chili powder, garlic powder, salt-- all to taste, use what spices you have
Cheese of choice-- I used DF rice shreds (mozzarella!)
3-4 soft brown rice tortillas*
*Swanson canned plain chicken and beef broths are GF. Lea and Perrins worch. sauce is GF. McCormick spices are GF. Food for Life GF brown rice tortillas are big and tasty. Warm them up on the microwave so they'll be nice and pliable.

Night before:
1. Pour broth, crushed garlic, 1 tbsp. olive oil, Worch. sauce, cumin, chili, cayenne pepper, lime juice, and fresh cilantro into a heavy duty freezer bag. (I'd use said freezer bag to first carefully crush my garlic, then add the rest of marinade ingredients)
2. Shake, then add 1 lb of raw chicken or beef into baggie. Seal tight and let marinade overnight in the fridge.
Day of:
1. Wash bell peppers and onion. Core bell peppers and cut into 1/4th inch thin strips.. keep them nice and long. Likewise slice onion into 1/4th inch thick O's and cut slice in half (once). Set veggies aside.
2. Pull marinated meat out of baggie, place in large saucepan and turn range on to medium heat.
3. Cook meat until it reaches desired done-ness.. about 20 minutes or so. Don't let it burn.
4. Remove meat from saucepan (turn off burner) and carefully slice meat width-wise into 1/4th inch strips. Keep cut meat near range.
5. Reheat saucepan over medium heat and add in bell peppers and onion. Add 1 tbsp. olive oil into cooking veggies. Let them sizzle in the oil for 5 minutes.
6. When onion just begins to turn translucent, add sliced, cooked meat back into saucepan. Smother mixture in more chili powder, garlic powder, and cumin-- your onions should be colored!
7. Let spiced meat and veggies cook for another 5 minutes, adding in more olive oil if necessary.
8. When meat begins to 'crisp' and peppers are tender, spoon into waiting rice flour or corn tortillas. Top with cheese and eat hot.
**The quick way is using leftover, pre-cooked, unseasoned beef or chicken. Skip meat cooking step, instead cut meat as directed and throw in with partially-cooked veggies and more olive oil. Season generously with above spices.

No comments: