Basic Beef Fajitas

Basic Beef Fajitas

1 medium onion
1 tsp. Pure chili powder
1/4 cup fresh lime juice
2 1/2 lb. Skirt stake
2 Tbs. Olive or peanut oil, in frying the stake
12 scallions, trimmed
12 corn tortillas
Salsa Verde

Grate onion through fine holes. Place in pan large enough for the meat. Add chili powder and lime juice and stir. Place stake in mix to marinate for 30 minutes, turning once, up to 2 hours. Grill or fry with oil. Let rest for 5 to 10 minutes. While resting, grill/fry scallions (5 minutes), remove and cut crosswise in 3 to 4 pieces each. Just before serving, dip tortillas in salsa Verde. Heat in pan or oven. Cut stake across grain in thin slices.

Puerto Rican Rice & Beans

Puerto Rican Rice
8 3/4 ounce Rice, long grain white
5 tsp. Olive oil
4 1/2 oz Onions, chopped
4 1/2 oz Carrots, fine chopped
3 1/4 oz Celery, fine chopped
4 1/2 oz Red Onion diced 1/4″
4 1/2 oz Green Peppers diced 1/4″
1 3/4 tsp. salt
3/4 tsp. Black Pepper

Cook rice. Heat oil. Add onions, carrots and celery and sauté until tender but not brown (5 minutes). Stir in garlic, sauté 2 min. Add red onions and peppers and saute until bell pepper is just crisp-tender, 3minutes. Add cooked rice, salt, pepper, combine.

Puerto Rican Beans
13 1/2 ounce Kidney Beans
5 tsp. Olive Oil
6 3/4 ounce Onions, diced
1/2 ounce Garlic, minced
3/4 ounce Base vegetarian Chicken
3 1/2 cups Water
2 whole Bay Leaves
1/4 tsp. Cinnamon
1/2 tsp. Salt
1/8 tsp. Tabasco Sauce
3 1/4 ounce Cheddar cheese, grated

Carefully pick beans to remove all debris. Cover with water and soak beans overnight. Use enough cold water to cover by 3 inches. Drain. Rinse and drain again to remove all rocks. Add recipe amount pressure cooker about 1 hour. Heat oil. Add onions . Cover and cook until golden brown, stirring frequently, about 15 minutes. Stir in garlic, sauté uncovered about 3 minutes. Add vegetarian consommé to beans, then add beans, bay leaves, salt, Tabasco sauce to onions. Bring to boil, reduce heat, cover and simmer 20 minutes.