FAJITAS
2 lbs. flank, skirt or sirloin steak, cut against the grain in ½-inch strips
3 bell peppers, julienned
1 white onion, julienned
¼ cup extra virgin olive oil
2 limes, juiced
3 garlic cloves, minced
2 T. Jaydobo Mellow or Original Jaydobo
1-2 T. butter
PINTO BEANS
1 lb. pinto beans
2 T. Jaydobo
3 slices thick-cut bacon
Place beef in a large zipper-lock bag. Place onions and peppers in another bag. For the marinade, combine olive oil, lime juice, garlic and 2 T. Jaydobo. Pour half the marinade into each bag, secure bag and shake thoroughly. Refrigerate 1 hour to overnight.
To prepare the fajitas, melt butter in a skillet over medium to medium-high heat. Add beef and cook until it gets a good sear, then remove beef from pan, reserving the drippings. Add pepper mix into the pan and fry for a few minutes, until veggies begin to soften and char slightly. Add the beef back into the pan to finish cooking. Serve with warm tortillas, cotija cheese, guacamole and/or sour cream.
To prepare the beans, soak beans overnight in 6 cups of water. Drain and fill the pot with 6 cups fresh water. Add 2 T. Jaydobo and three slices of bacon, cut in half. Bring to a boil, then simmer for 1½ to 2 hours with a lid tilted on the pot, until the beans are soft. Add more water if needed.
Find Jaydobo online at www.jaydobo.com or read the story for a list of local retailers. In a pinch and without Jaydobo in your pantry? Try substituting for a Southwest spice blend.
RECIPE by Jayson Parsons, Jaydobo
