I’m so pleased to be part of the new midlands blogger community set up by the BBC Good Food Show and last week they sent me some smoky chipotle chillis courtesy of Midlands based and award winning chilli growers Edible Ornamentals.
I ummed and ahhed about making something like a chilli and decided it was too obvious so after a bit of internet surfing I decided to try something different. Trial and error resulted in a marinade. I thinly sliced some lovely local rump steak from Budgens and poured the marinade over it, leaving it in the fridge for about an hour to soak up the flavour. Then I griddled the steak for a couple of minutes with some peppers and mushrooms. The smoky spicy flavour was a million times better than anything you can buy in a packet mix! Served with toasted tortillas, soured cream, salad, a squeeze of lime and dollop of homemade guacamole, these fajitas are a real treat!
Marinade (enough for 3-4 people)
- 1/2 an onion cut into large pieces
- 3 garlic cloves, peeled
- 1 tbsp ground cumin
- small handful fresh coriander
- 1 chipotle chilli re-hydrated in warm water
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 2 ripe avocados (riper the better!)
- half a red onion, finely diced
- Juice of half a lime
- Salt and pepper to season
- 3 ripe cherry tomatoes (optional)
- Fresh coriander leaves
- Using a food processor, pulse the onion and garlic until well chopped.
- Add the coriander, chipotle and a splash of its liquid, the sugar, oil and cumin. Pulse until combined. The mixture should resemble a thick paste. Season to taste with salt.
- Pour the marinade over the sliced steak and put in the fridge for at least an hour.
- Whilst the meat is marinading, make your guacamole. Slice chunks of avocado into a bowl and mash with a fork. Add finely diced red onion, lime juice and salt and pepper to season. You can stop there but I like to add a couple of ripe cherry tomatoes and some fresh coriander for texture.
- Heat a griddle pan until really hot and throw in the steak and most of the marinade. Griddle for a couple of minutes (this is all it takes as you don’t want the steak to be tough) and throw in some sliced peppers and mushrooms. After a couple more minutes, turn the heat off.
- Serve with tortillas, lettuce and soured cream. For luxury, why not add jalapenos, grated cheese and limes for squeezing?
Served a’la Jamie Oliver style..The flavour of the chipotle is really intensive and works perfectly with the guacamole as it cuts through the smokiness. 10/10 from me!
And a final note. One small cat, on hand to keep an eye on the smoothie maker box. We wouldn’t want it wandering off.