It began as an attempt at crossing Fajitas and Enchiladas, an idea which I will pursue some distant day. (Looks wistfully away from the monitor for a moment).
Somewhere along the way, the green peppers I intended to buy vanished. I’m not sure where or when this happened, but they never made it into my car. Next, one of the onions I bought turned out to be bad, really bad. This left me with one onion and two jalapenos, a bulb of garlic, and some boneless beef short ribs I got on sale.
Searching through the kitchen, I began to assemble some of the more interesting flavoring items. I noticed the lime juice in the back of the refrigerator, and was inspired.
I diced up the onion and jalapenos (removing the seeds) and cut the meat into bite sized pieces. The meat far outweighed the veggies, so the fajita angle was completely out. I sauteed the veggies, added the meat, lime juice and some rice wine vinegar. The mixture seemed a bit dry, and I didn’t want the meat to get tough, so I opted for some water and a little flour to make a more gravy like creation. I let it cook for a while and gave it a taste.
It wasn’t bad, but it wasn’t great either. It needed a lot more zing. I added the rest of the lime juice, some spices and a packet of beef boullion (No MSG of course). I let it cook a bit longer to blend in the new flavorings, and voila! I had… something.
The final result was very tasty. We decided to try it as a wrap with cheese and sour cream (delicious) but it would have gone very well over noodles too.
The official name is Beef Lime Wraps which is perhaps the most accurate, but I’d like to start giving my creations more imagnative names, like “Poochy”, only not so lame.Â Here is the recipe…
Beef Lime Wraps
1 Medium Onion
2 Jalapeno Peppers
1 Clove Garlic
2lbs Boneless Short Ribs (This is what I used, but other cuts of steak would work as well)
6oz Lime Juice
1/4 Cup Rice Wine Vinegar
1 Cup Water
1/3 Cup Flour
1/2 tsp Cumin
1 tsp Chili Powder
1 Packet Beef Boullion
1 Salt to taste
6 Medium Flour Tortillas
10 oz Shredded Monterey Jack Cheese
1/4 cup vegetable oil
Sour Cream (optional)
Cut the steak into bite sized pieces, trim away any excess fat.
Mince garlic and put aside.
Finely dice the onion and peppers(remove the seeds) Put the oil in a large saucepan and heat for several minutes. Add onion and peppers, saute’ for 5 minutes then add the garlic and continue to saute for 3 more minutes.
Add beef, lime juice, rice wine vinegar and water to the pan.
Next add flour, cumin, chili powder, beef boullion and salt. Allow mixture to cook for 20 minutes, stirring occasionally.
Once mixture is ready, spoon into tortillas and roll like an enchilada. Top with shredded cheese and microwave for a minute or so to melt the cheese, top with sour cream and enjoy!