Happy Cinco de Mayo
Cinco de Mayo Fajitas/Burritos
Meat:
Sirloin Tips- cut in half lengthwise. Pound the meat with edge of plate (old fashioned tenderizers) till flat and about ΒΌ inch thick.
Place in meat in zip lock bag with:
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Garlic- fresh minced
- Pepper- fresh minced
- Cumin
Let sit for minimum 4 hours (overnight is good too)
Vegetables:
- Tomatoes- whole
- Onion- white, yellow, or green- quartered
- Red Bell Pepper-sliced
- Orange Bell Perpper
- Green Bell Pepper
- Jalapeno Pepper- for those who with spicy pallets- whole
- Garlic- whole with paper removed.
I like to have the Kamado very hot so everything cooks fast. I filled the #5 Lump Saver with Tamarind Lump and 4 pieces of the Extruded Coconut. Get the temperature up to about 500 degrees with the walls nice and warm. Put the meat on for about 5 minutes on first side then 3 minutes on the next side. Then take meat off to dwell.
Place all vegetables in a Teflon pan with holes (so wedges would not fall through the grate) on the Kamado grill and close the lid for about 8 minutes.
Put the meat back on the grill around the pan. Lay the tortillas on top of vegetables for about 2 minutes.
Remove everything and place the amount of meat and vegetables to your liking on a tortilla and you have a great Fajita. Or for a burrito place meat and vegetables on tortilla and top with: cheese, lettuce, sour cream, avocado and wrap like a burrito.
