Tomatillo salsa served with skirt steak fajitas
I’ve had a few requests for this recipe since I made it over the weekend to go with skirt steak fajitas. It’s an amazingly simple recipe that is packed with flavor. The first time I made it I followed the recipe found in the trusty How to Cook Everything cookbook. Since then, I’ve modified it slightly to become a “throw things into the food processor until it tastes good” recipe, so please forgive the approximate/lack of ingredient measurements. This is delicious served on its own with some tortilla chips or as a topping for tacos or fajitas. Here goes:
- 8 tomatillos
- 2-3 cloves of garlic
- a handful of fresh cilantro
- juice of one lime
- onion powder
- 1-2 jalepenos (mostly seeded. If you like hotter salsa, include some of the seeds)
- a few shakes of Tapatio or other hot sauce
- salt and fresh ground pepper to taste
- Peel the husks from the tomatillos and cut into quarters.
- Toss all of the ingredients into a food processor and pulse to desired chunkiness or smoothness.
Taco seasoning all mixed up and ready to go
If you are making tacos for Cinco de Mayo (or any other day!) don’t use the pre-packaged taco seasoning chock full of sodium and preservatives. Make your own using simple ingredients that you probably already have in your spice cabinet! This taco seasoning recipe tastes even better than store bought and is better for you.
- 2 tsp. chili powder
- 1 1/2 tsp. paprika
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- dash of ground cayenne pepper (more or less, depending on the level of spiciness desired)
- dash of sea salt to taste
- freshly ground black pepper to taste
- Mix ingredients together in a small bowl. This is enough mix for about a pound of ground beef, chicken or turkey.
- Once your meat is browned, add the seasoning with a few tablespoons of water and stir.
Notes: I make this in bulk and store in a large spice jar so it’s always ready to go. This is also a nice topping for taco salad, nachos and many other dishes.
Shredded Chicken Enchiladas Ready to Eat
It’s only the second day of posting and I already have a recipe request! At the risk of posting one of my (really my husband’s) best recipes right out of the gate, I have to keep my readers happy.
We’ve made these enchiladas for parties, family gatherings and just a random weeknight dinner and they are always a hit….probably because they are delicious.
Here’s how you make this magic happen: