While we were at the Mexicana mart yesterday, I also bought some thin sliced fajitas. Before I began to fade last night, I got the meat into a bag to marinate with some garlic and lime.
When I finish my quesadillas, I'll heat my largest iron skillet really hot and scald everything in "layers" to get those caramelized edges everywhere.
Meat first, then peppers, onions, cherry tomatoes, ear of corn cut off the cob, garlic slices from the marinade, all in one at a time (layers). Then, holding a bit of each out for the Spanish rice to come later, it all goes back in the skillet to slow simmer for about 3hrs with some canned beef broth and lime for liquid.
So, lunch will be a "close to authentic" caldo de res, con arroz Espanola. Beef stew with rice.
Some thick, fresh corn tortillas to go with.
When I finish my quesadillas, I'll heat my largest iron skillet really hot and scald everything in "layers" to get those caramelized edges everywhere.
Meat first, then peppers, onions, cherry tomatoes, ear of corn cut off the cob, garlic slices from the marinade, all in one at a time (layers). Then, holding a bit of each out for the Spanish rice to come later, it all goes back in the skillet to slow simmer for about 3hrs with some canned beef broth and lime for liquid.
So, lunch will be a "close to authentic" caldo de res, con arroz Espanola. Beef stew with rice.
Some thick, fresh corn tortillas to go with.
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