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The real stars of this dish that put it up in the high 4s are not the steak or the seasonings, although the meat is tender and very flavorful mainly due to the fajita seasoning – so be sure you have a good one. What really puts this over the top is the Mexican crema and the marinated radishes. Yes, you read that right, marinated radishes!
Let’s start with the crema. The smoky, spicey flavor is incredible! I have been using it to amp up the flavor on leftover cilantro & lime rice and pulled pork sandwiches, but the possibilities are almost endless – southwestern omelet, grits, enchiladas…. The one thing I wish were different is that you waste a can of chipotle peppers just to get the Adobe sauce if you don’t have something else to use them in. She needs a recipe in the book that uses the peppers so you don’t feel guilty about them sitting unused in the fridge.
And then there are the radishes. This was the most surprising part of this dish. I expected to really not like them but they are fantastic! I recommended you double the marinated radishes part of this recipe and really load up your taco with them to maximize the flavor they bring to your taco. Tart and tangy, they are just what you need to pair up with the smooth and smokey crema.
Might need to make these.