Dinner tonight was ancho chile-beef fajitas with mango from Cooking Light. These were perfection wrapped in a tortilla! The only change I made was omitting the jarred salsa - I was afraid it would overpower the other flavors. Typically when we make soft tacos or fajitas the recipe calls for flank steak - we thought using beef tenderloin (filet mignon) made a huge difference in the tenderness of the meat and overall flavor of the dish. We'll definitely be making these again soon!
Saturday, April 18, 2009
04.18.09 Ancho chile-beef fajitas with mango
Dinner tonight was ancho chile-beef fajitas with mango from Cooking Light. These were perfection wrapped in a tortilla! The only change I made was omitting the jarred salsa - I was afraid it would overpower the other flavors. Typically when we make soft tacos or fajitas the recipe calls for flank steak - we thought using beef tenderloin (filet mignon) made a huge difference in the tenderness of the meat and overall flavor of the dish. We'll definitely be making these again soon!
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