Fajitas or Enchilladas

[pkelly72]

I've got some locally grown (cental CA), grain feed, dry aged beef. I don't know what to make today. I'm thinking about enchilladas or fajitas.

What do you think and how would you make them (I'm Irish/Italian NYer who now lives in CA. I know very little about mexican food except that its tasty) ?

 

[spressomon]

Depending on the cut of beef...if a qual cut I'd suggest fajitas or grilling the meat to take advantage of the cut and quality. Otherwise if its chuck, etc. then grind it and make enchiladas. Or you could stew smaller chunks and then make enchiladas from shredded beef...

Having said all that...I'm an enchilada lover!

Just my $.02...

 

[FJR Colorado]

If it's good quality beef, I'd make fajitas...

Cut the beef in thin strips and salt lightly.

Cut up some veggies... peppers, yellow squash, sweet onion, etc.

Warm up a skillet (preferably cast iron). Put in a little bit of oil and do the veggies only first.

When the veggies are almost done, take them off the skillet.

Add more oil and cook the beef on high heat. When almost cooked, add the veggies back in.

Warm some tortillas. You can melt some Monterey Jack cheese on them if you like. Fill with he beef/veggies and roll up.

If you like, heat the filled tortilla on the skillet on both sides to make it more like a pan grilled chimichanga.

Enjoy with salsa, guac or some melted butter with garlic and spices.

 

[pkelly72]

Thanks guys. I made fajitas with rump steak and they were awesome.