Born of the scorching sun and the smouldering sand, Salsa Diablo leads you int temptation with a wickedly sensual flavor and feverish, pulse-quickening effects. Dare to experience its heat, and you’ll soon find yourself under its spell. No doubt, some would say it’s as hot as sin. But try it once and all is forgiven.
Racy • Fiendish • Hot-blooded
Recipes | BORDER STREET FAJITAS & FISH TACOS
In the late 1970s Fajitas came into our vocabulary. Here on the border, we called it carne asada (grilled beef). Pretty much I have never met a fajita I did not feel a kindred-ship with. This staple of Mexican street food (so good late at night after a few margs)….this is my standard grilled fajitas. True believers call for skirt steak, ya know….I like New York strip or sirloin. Works great with chicken, and very firm tofu too.
1 pound Fajita Steak, thinner cut New York strip or sirloin
1 Jar SALSA DIABLO
1/4 c olive oil
2 juice of 2 limes
Marinade: mix the salsa, tequila, olive oil, and lime juice together. Marinate steak or chicken at room temp for a hour or so. Now, I like to marinate in a zip-lock baggie…and be able to flip this around and make sure everything is feeling pretty tender. Grill ’till done, serve with tortillas, sour cream, guacamole, pico de gallo, cold beer, killer margaritas (see my recipes below), and tons of amigos……
GRILLED FISH TACOS
This is another of those great recipes that really does not have a formal recipe. You know what?…I like it that way. I run the fish through a quick marinade of Salsa Diablo, then grill till done….I warm the tortillas on the grill at the same time, and have all the condiments at my side: avocado, lime, beans, sour cream….look at the picture..u get the deal!….