FAJITAS PICANTES CON CREMA HABANERO
WHAT YOU NEED
- For the Crema Habanero:
- 1 cup Cacique® Crema Mexicana Agria
- 2 tablespoons mayonnaise
- 1 small habanero, stem and seeds discarded (or to taste)
- Juice and zest of 1 lime
- 1 garlic clove, minced
- For the Fajitas:
- 2 large poblanos
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and thinly sliced
- 2 pounds Steak Fajita Meat
- Cacique® Four Quesos Blend
- Warm flour tortillas to serve
HOW TO MAKE IT
- Place the Cacique® Crema Mexicana Agria in a blender or food processor with the mayonnaise, habanero, lime juice and zest, and garlic. Pulse to combine. Pour into a serving bowl and set aside.
- Place the poblano over the flame of a gas burner or under the broiler, turning frequently until it’s charred on all sides, about 5 minutes. Place in a paper bag for 10 minutes. When cool enough to handle, remove, and discard the charred skin, stem and seeds, and thinly slice the roasted chile.
- In a large cast-iron skillet, add one tablespoon of the olive oil and cook the onions for 4 to 5 minutes, until translucent. Add the sliced poblano and cook for 1 to 2 more minutes, until onions are lightly golden. Place in a bowl and keep warm.
- Wipe out the skillet well and place it over high heat for 5 minutes to heat the empty skillet. Add the remaining tablespoon of oil and carefully swirl it around the hot pan. Put the fajita meat in the hot pan, spreading it as evenly as possible. Cook for 3 to 4 minutes, until well-seared. Turn and cook for 3 to 4 more minutes. Toss the meat with the cooked onions and chiles.
- To serve, spoon some of the meat, onions and chile onto a warm flour tortilla. Top with Cacique® Four Quesos Blend, and spoon on some of the Crema Habanero.
