Steak Fajitas and Sunrise in Cabo

There is something so spiritual about sunrises and sunsets, especially on the ocean. 

At certain times of the year we can see both from our house. 

 

This one is from the beach right below us.  The first one is from the pool.

I am an early riser, so I like to watch the sunrise.

You won't have to get up early in the morning to make these!

Steak Fajitas

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Homemade Flour Tortillas

4 steaks (I used tenderloin steaks from Costco)

1/2 C. soy sauce

1/2 C. maple syrup

1/2 C. vegetable oil 

juice from 1-2 limes

1/2 tsp. garlic powder or 2 cl. garlic, crushed

1 white onion, sliced thinly

1 green pepper, sliced thinly

Slice the steaks into bite-sized strips.  Mix all of the marinade ingredients and place in a Ziploc bag along with the steak.  Let marinate in fridge for at least one hour.  Heat a heavy pan and pan fry in small batches until caramelized.  If you put too many in at a time, the meat will boil and not fry.  You could also grill the meat. 

Cover the cooked meat and fry the onion and green pepper in the drippings until soft and lightly browned.

Homemade Flour Tortillas

It's true, I haven't made flour tortillas for quite some time since I started buying the "Cook your own" flour tortillas found at Costco, but I tried this recipe and it is worth the effort.  They are so soft!  The first bite with the tenderloin, just melts in your mouth.

3 C. all purpose flour

1/2 C. shortening (We had butter flavored, so I used it - yum!)

1 tsp. baking powder

1 1/2 tsp. salt

Mix the above in the food processor until shortening is well blended in.  With the food processor running, pour in 1 C. very hot water.  Mix until it forms a ball.

Place in a plastic bag or cover and let rest for 30 minutes. (This is critical or the tortillas will not be as good)

Pinch off a ball of dough a little bigger than a golf ball.  Roll into the desired size of tortilla, usually 6-8 inches.  Cook on medium high on a griddle or non-stick pan, flipping it when it begins to bubble on the top.  Keep warm until serving. 

Our family likes to use any leftover tortillas by spreading them with butter and sprinkling with cinnamon sugar.

Serve with pico de gallo and fresh guacamole.  Click here to get those recipes.

Senor Sweets is our favorite for dessert.  It is located on the Marina.  They don't just have great gelato, they have wonderful dinners too.  The salads and sandwiches are great along with crepes and my personal favorite is their Mexican Cheeseburger. 

We aren't very nice people - it's true!  When we have been here without our children, we usually call them from Senor Sweets and ask them what they would like!  We went with one couple who insisted that we return here for dessert each night.  Hal, I won't tell your last name.

This is a Pear Gorgonzola Salad we had at a restaurant called Puerta Vieja.  That means "old door" and the tables are made from old Mexican doors.  It is located on the ocean side of the highway just outside of Cabo.  The food is delicious.  This is half of a salad.  We all decided we should have just had the salad, it was so incredible. 

I was tempted to lick my plate, but I showed some restraint!

This is how I would make it:

Wash and chill leaf lettuce, trimming the ends. 

Candy walnuts or pecans

Slice pears

Wrap prosciutto around the bottom of the lettuce (optional if you don't like prosciutto)

Dressing:

Blend 1/2 C. raspberries (fresh or frozen, thawed) and 1/2 C. Colavita Balsamic Glace (find by the balsamic vinegars, it is very thick and sweet)

Assemble salad, pour on dressing and sprinkle with a good gorgonzola or creamy blue cheese and candied nuts

This was Puerta Vieja's appetizer of roasted aspargus.

It sits on a grilled portabella mushroom and is topped with creamy goat cheese, toasted pecans and balsamic vinegar

This was incredible too.  It would be very easy to copy.

Roasted Asparagus on Portabella Mushrooms

Toast pecans in a 350 degree oven - check after 5 minutes and then 10.  They burn easily.  Chop.

Brush cleaned portabella mushrooms with a little olive oil and a little balsamic vinegar.  Grill until soft.

Sprinkle a little olive oil on cleaned asparagus and roast for 10-15 minutes in a 400 degree oven.  Do not overcook. 

Assemble and top with goat cheese, pecans and balsamic vinegar.

No wonder we have to walk all over the hills in the mornings and swim all afternoon!

This was a chocolate dessert board from Capella's Don Manuel Restaurant.  Wow!

Well, relaxation has to end - we have kids and a job at home!