These Fajitas are easy to make and very tasty. I am also gonna give you my secret recipe (not for long) for my Crematillo sauce I created. I just now named it for purposes of this blog. BTW, this sauce is amazing and great for parties.
Start by grilling your pork steaks, chops, or I even used Country Style Boneless Ribs for these. After grilling, I refrigerate them and the next day slice them thin. I use between 9 - 12 oz. I always season my grilled meat with Tony Chachere's and worcestershire sauce before grilling.
I heat a little oil and 1 tbs of butter in a skillet, add butter, once the butter is melted, add a few cloves of finely minced garlic. Add your onions and peppers, and stir-fry the veggies till onions are starting to wilt a bit. Add the meat to the pan and saute well. I add a few shakes of worcestershire sauce and a sprinkle of Tony Chachere's. When the meat is up to temp and the onions have started to brown, turn the eye off and let skillet rest for a bit.
You can make these spicier but adding a jalapeño pepper. My Crematillo sauce is a bit spicy. I made this up as a dip for parties and the people go APE over it. Between it and my Jezebel Sauce I don't know which is more popular. It's great on any mexican food and the recipe goes as follows.
12 oz Sour Cream
4 oz Cream Cheese (half block, softened warm)
1 can Rotel Tomatoes (add the liquid too)
1 tbs Vinegar
1 tsp Tony Chachere's
1/2 tsp Cayenne Pepper
1 tsp Black pepper (I like coarse ground)
1 tbs Cilantro (minced)
Mix all and refrigerate 6 hrs before using.
OK, I know this is a Cajun and Creole food blog, but since I have relocated and am no longer in New Orleans I am trying to broaden the scope of this blog. I hope you'll stick with me. I have been swamped at work and been unable to post for a bit, but I have more recipes coming. Enjoy your Fajitas!