arriba! arriba!

calling all amigos and amigas!
today's recipe takes us south of the border for that little extra zip I know all of you have been craving!  si, senorita!  now you can kiss all of those bland and boring meat and potato meals good-bye and say hello to a dish that is bursting full of flavor and spices.  one that's guaranteed to re-awaken your taste buds and send you screaming back for more!

more water, you say?  no, mi amigos, I'm not talking that kind of spicy.

I'm talking about fajitas, chicas.  and not just those ordinary, run-of-the-mill fajitas, either.  these are a true head-turning version with just the perfect blend of seasonings.  and that something-extra secret to these babies is in the crunchy, creamy and refreshing cucumber salad topping.  yum, yum, yum!  delicioso! (and I think I've read too much Dora.)

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here's the recipe:

start to finish: 20 minutes 

Shredded Beef, Bean and Corn Fajitas 

• 1 small red onion, cut into thin wedges (1 cup)
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 2 cups shredded beef (see recipe below)
• 1 14.5-ounce can Mexican-style stewed tomatoes, cut up
• 1 cup frozen whole kernel corn
• 1 cup canned black beans, rinsed and drained
• 2 tsp chili powder
• 1/2 cup seeded and chopped cucumber (I bought the seedless kind)
• 1/2 cup peeled and chopped jicama
• 1 Tbsp snipped fresh cilantro
• 6 7-8 inch flour tortillas, warmed
• 1/2 cup sour cream and/or purchased guacamole

1. In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender.  Stir in shredded beef, undrained  tomatoes, corn, beans and chili powder.  Bring to boiling; reduce heat. Simmer, uncovered about 5 minutes or until heated through and desired consistency.
2. Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro.  Divide beef and vegetables among tortillas.  Top with cucumber mixture and sour cream and/or gaucamole.  Makes 6 servings.  (I doubled it for my ginormous family.)
Shredded Beef recipe: (for the crockpot)

• 3 to 3 1/2 pounds boneless beef chuck pot roast
• 2 large onions, cut into thin wedges
• 2 clove garlic, minced
• 1 14-ounce can beef broth
• 1 Tbsp Worcestershire sauce
• 2 tsp dry mustard
• 1 tsp dried thyme, crushed
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

1. Trim fat from beef.  Place onion and garlic in the cooker.  Top with beef.  In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper.  Pour over beef in cooker.
2. Cover and cook on low-heat setting for 11 to 12 hours or high-heat setting for 5 1/2 to 6 hours.  Remove beef from cooker.  Using two forks, shred beef, discarding any fat.

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can you say holy gaucamole?  (and I do apologize about the picture...the lighting was rather awful.)
have a tasty thursday!
-jessica