Flank steak fajitas and what other Mexi-sides?
Aside from rice, beans and cornbread, are there other Mexican side dishes you love that would go nicely with flank steak fajitas?
I also love sweet corn cakes and would be glad to share if anyone needs a recipe. I'm just looking for something a little different.
I hardly ever make sides with fajitas, and certainly not non-latin cornbread or corn cakes, which are southern, not southwestern/hispanic.
Try using skirt steak instead of flank steak; it's much more succulent and tasty, cooks faster, and is usually cheaper.
The grilled vegetables, meat and tortillas, with maybe queso fresca and a splash of salsa, are a meal unto themselves. Unless you're into Supersizing everything, two fajitas will fill you up..
But if I *were* going to do a side it would probably be a Torta de Calabacita, or Southwestern Succotash with hominy (not hominy grits!), hot & sweet peppers, black beans, and butternut squash dice.
Grilled veggies with a strong influence of chili powder cumin, onions and peppers which is common from what I have had.
I had a roasted corn relish which was amazing
Also a great Salad with black beans, corn, peppers and a creamy warm dressing
One make these great appetizers in small quesadillas with just peppers cheese and onions, a great appetizer\
Also some amazing grilled corn and grilled romaine with lots of spices
Tomatillas, and a great salad
A pasta with some mexican flavors, tomatillas and black beans and roasted vegetables and topped with cornbread
a baked rice dish with beans, peppers and topped with cornbread and a great mexican cheese
Peppers stuffed with cheese
Beans with a cheese and cornbread topping and
Bean meatballs with cornbread with a jalapeno mayo dressing.
Let me know if you want me to post any. To many to post all. Be glad to post anything.
Oh, man! Lots of good ideas here--thank you!
KiltedCook--I'm sure you're right. The reason we probably don't usually have sides is because fajitas with grilled veggies really are a meal unto themselves.
smtucker--a simple pico de gallo (or my "cheat" guacamole) would probably be a great accompaniment.
Kim--you always provide so many tasty ideas. For a future meal, I would love to have your recipe for bean meatballs with cornbread and a jalapeno mayo dressing and/or the beans with cheese/cornbread topping. That sounds too intriguing to pass up. And you are welcome to my sweet corn cake recipe if you don't have one--it's delicious. Special P.S. to you: I finally started to watch "Ratatouille" this weekend and it made me think of your other post. ;) "Anyone can cook!"
Be glad to post later when I have time, not home. Bean meatballs are great serve with lots of sides and have fun. Love sweet corn cake, I love new recipes always.
Thx, Lots of mexican ideas, Mexican rice doesn't have to be straight mexican rice.
Also coleslaw with jicama, mango balck beans, onions, avacado etc is great too. Simple quick and and easy olive oil and vinegar dressing with a little sour cream and jalapeno, nothing hard. Chocolate and chili powder and fruit for a quesadilla and desert too or fried quesadillas with chocolate dip and cayene and a fruit compote. Lots of things.
I will post later when I get home with the bean "balls." and please post the sweet corn bread would love.
Thank you kindly! I look forward to reading your recipes (whenever you have a chance) and saving them for another day. :)
Here's the sweet corn cake recipe--I love it!
SWEET CORN CAKE
½ cup butter, softened
1/3 cup masa harina
¼ cup water
12 oz. frozen corn, thawed
¼ cup cornmeal
1/3 cup granulated sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder
Preheat oven to 375 degrees F.
Blend butter in medium bowl with electric mixer till creamy. Add masa harina and water to the butter and beat till well combined.
Put defrosted corn into a blender or food processor. With short pulses, coarsely chop corn on low speed, leaving several whole corn kernels. Stir chopped corn into butter mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together sugar, cream, salt and baking powder. When ingredients are well blended, pour mixture into other bowl and stir everything together by hand.
Pour the corn batter into an ungreased 8”-square baking pan. Smooth surface of the batter with a spatula. Cover pan with aluminum foil. Place this pan into a 13x9”-pan filled a third of the way up with hot water.
Bake for 50 to 60 minutes or until the corn cake is cooked through. When it’s done, remove the small pan from the water bath and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or rounded spoon.