|Mexican Fajita, what could be wrong with any grilled meat served on a flour tortilla? Absolutely nothing!!!! We went with a very traditional version using skirt steak, mushrooms, onion, avocados, cheese, tomatoes, but with a little basil twist.|
|2 cups of Shredded fresh basil
1 cup of Extra Virgin Olive Oil
|1) Wash and remove the stems from fresh basil and place it in a blender
2) Pour in 1 cup of extra virgin olive oil
3) Chop just until the leaves are finely chopped ( do not puree) and oil is blended together
4) Pour mixture into a sauce pan over low heat. Stir occasionally until bubbles form around the sides and it reaches 165f degrees.
5) In a strainer lined with cheese cloth or silk pour the mixture and allow to cool for 1 hour
|7) Squeeze the basil until no oil drips out of the basil bundle. Transfer your basil to a dish to use latter and cover the oil with a lid and store in the refrigerator. The oil will keep for a couple of weeks.|
|1) Put a small bit of Basil Olive Oil in the bottom of a cast iron skillet an add the onions to sweat until they are transparent
2) Turn the skillet to low and add the beef to the onions and continue to cook until the outside edges start to turn.
|3) Add sazon, adobo, the 2 cups of cooked basil from the basil oil cooked above, salt and pepper to taste. Continue to cook on low for 5 minutes|
|4) Add the mushrooms and stir in to the mixture and cook on low until the meat is cooked through.|
While the Mixture continues to cook....
Serve to your happy dinner guest!