There is no reason to celebrate your favorite Mexican dishes only one day in May. If it were up to me we’d have Taco Tuesday, Fajita Friday, Margarita Monday, Espinaca Everyday… you get the hint. And if Mexican food is on your weekly dinner roundup like it is mine, you’ll love these tips learned from one of the best Cantinas in town – Jose Pepper’s!
Jose Pepper’s is a well-loved From the Land of Kansas member, cooking up some of the finest Mexican fare this side of the Rio Grande. You’ll find classics like tacos, enchiladas and chimichangas, or you can try their specialties, like the Poco Pollo Magnifico or their signature carnitas tamales. They even have a huge kids menu! And with 14 locations across Kansas and Missouri, including Topeka, Wichita, and the Kansas City area, your family can enjoy their local flavors any day.
I’m using Jose Pepper’s passion for local, fresh ingredients, to stir up my homemade fajitas in our recipe today. If you want the authenticity of a Cantina with the convenience of home, just call your nearest Jose Pepper’s and order some espinaca (white cheese and spinach dip that is to DIE FOR!) and some of their fresh salsa to-go, then make the rest at home! Or you are welcome to try my Queso Blanco recipe. Grill up a seasoned flank steak, saute some bell peppers and onions, throw on your favorite cheese, and don’t forget to brown off your tortillas so they’re hot and tasty right before you dig in!
There you have it… Cinco de Mayo EVERY DAY!
2 lbs. steak (sirloin, flank, skirt, whatever your preference), today I tried a Waygu London Broil cut – delicious!!
Olive oil, for searing
2 red onions, sliced
2-3 sweet bell peppers, assorted colors, seeds and membranes removed, cut into strips
3-4 jalapeños, seeds and membranes removed, halved lengthwise
3-4 Anaheim or poblano peppers, halved lengthwise
1/3 cup fresh lime juice
Zest of 2 limes
1/3 cup pineapple juice
1/4 good olive oil
2 Tbs. Worcestershire sauce
2-3 cloves garlic, minced
2 tsp each: chili powder and cumin
1 tsp smoked paprika
1 tsp red pepper flakes
1/3 cup chopped fresh cilantro
seasoned pinto beans
pico de gallo
shredded cheddar cheese
Fresh salsa and Espinaca dip from Jose Pepper’s
To create the marinade, combine all ingredients in a gallon freezer bag; add steak to bag and let beef marinate for at least 4 hours, but ideally 8-10 hours. Remove beef from marinade 30-40 minutes before cooking and let rest at room temperature. Reserve marinade!
Place a large cast iron skillet or griddle over medium high heat and add a drizzle of oil to the skillet; when oil is hot, add beef and sear off nicely on both sides. Reduce heat to medium and continue to cook until beef reaches medium rare (145 degrees F internal temperature) at the center. Remove beef from skillet, cover with foil and let rest. Place reserved marinade into skillet and bring to a high boil, cooking for 2-3 minutes.
Meanwhile, cook vegetables in a nicely preheated cast iron skillet over medium high heat, with a bit of olive oil to keep them from sticking. Cook until slightly softened and onions are beginning to caramelize. Brown flour tortillas in a bit of butter on a hot griddle.
To serve, cut beef into thin strips, ACROSS THE GRAIN, and drizzle with warm marinade. Place beef into warm flour tortillas and top with your toppings. Eat at once!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, May 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Here are some of my favorite Mexican recipes you might enjoy!
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