RECIPES: Recipe Details
Mexican-Americans know that "real" fajitas are made with skirt steak-- a highly flavorful cut of meat that get's tenderized with lime juice and spices. This great burger takes the best flavors of fajitas and places them inside a "bun" made of a grilled gordita-inspired flat-bread.
1 cup warm water
1 package rapid rise yeast
1 tsp sugar
3 cups all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1 stick of butter brought to room temperature
2 lbs inside-cut skirt steak trimmed of excess fat
2 medium limes
2 cloves garlic
1 tsp salt
1 tsp pepper
6 oz cotija cheese
1/2 pint grape tomatoes
1/2 cup chopped yellow onion
1/2 cup cilantro leaves
3 dill pickles
1/4 cup Mexican crema
2 poblano peppers
1 medium yellow onion
1 and 1/2 cup shredded chihuaha or monterrey jack cheese
4 tblsp olive oil
Place yeast and sugar in bowl of warm water and let sit for 5 minutes. In large bowl, place all purpose and whole wheat flours, salt and butter. Mix the butter into the flour with forks and/or pastry cutter. Add yeast/water mixture and stir with wooden spoon until well blended. Turn dough out onto wooden cutting board and need for 4 minutes, or until soft and smooth. Divide evenly into 6 pieces and roll each one into a ball. Place the balls in a ziplock bag and rest under a towel for 30 minutes.
Heat a charcol or gas grill to medium-high heat.
Slice the skirt steak into 1 inch pieces and place in a food processor. Add the juice of two limes, two cloves of garlic (diced), salt, pepper, and cotija cheese (crumbled by hand). Pulse the processor for 10, one second increments. Pulse again for 6 three second increments. Remove the meat mixture and form into a large mound, then divide into 12 even sections. Roll each section into a ball and flatten slightly. Cover the patties and set aside.
Slice the grape tomatoes into quarters and place in a medium sized mixing bowl. Finely dice 1/2 cup onion and add to the bowl. De-seed and dice the jalapeno, and add to the bowl. De-stem the cilantro, chop and place in the bowl. Slice the dill pickles into quarters lengthwise, then dice and place in bowl. Squeeze the juice of one lime over the pico de gallo mixture (this is my husband Paulino's Pickled pico recipe). Set aside momentarily. Scoop out the avocado flesh, remove the seed and place the flesh in a small bowl. Add 1/4 cup crema and blend well with a fork. Stir this avocado-crema mixture into the pico de gallo.
De-seed the poblano peppers and slice in half lengthwise. Slice the onion into 1/2 inch rounds.
By now, 30 minutes should have passed and you're ready to roll out the flat breads. Roll each one to 1/4 inch thickness and place between sheets of parchment paper.
Carry the flat breads, meat patties, poblanos, onions, cheese and olive oil out to the grill. Place the poblanos, skin side down on the grill and place the onions nearby. Allow to cook for 2 minutes, then flip the onions over. Brush each flat bread with the olive oil and place oil side down on the grill. Cook each one for one minute, away from direct heat, then flip over and cook for one more minute. When finished cooking all six, stack them between paper towels and wrap additional paper towels around them (or place in tortilla basket).
Place the meat patties on the grill. Cook for 4 minutes, then flip over and cook for another 3 minutes. Add cheese and cook for 1 more minutes. Place the meat patties, poblanos and onions on a wooden board and cover with foil.
After the poblanos have rested for two minutes, peel the charred skin off of them and slice lengthwise. Separate the rings of onions.
Plate the burgers: Lay the flat breads on six plates. Scoop 1/8 cup of the avocado-pico mixture onto the center of each bread. Place two patties on each bread. Place three strips of poblano pepper and three rings of onions on each bread. Fold the bread over (like a big fat taco) and enjoy.
I know it seems crazy to make your own bread, but this is really easy and well worth the effort. My husband is crazy about fajitas and he absolutely loves this burger.