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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds. | 2. Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.) | 3. Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight. | 4. Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn. | 5. Transfer the chiles to a paper bag and let steam for about 5 minutes. | 6. Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips. | 7. In a small bowl, mix the chiles and sour cream. Season with salt. | 8. Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare. | 9. Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain. | 10. Warm the tortillas on the grill for a few seconds until pliable. | 11. Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
garlic clove	1		quartered	403.4676	0.0	89.7602	2.2667
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
	1	lb		403.4676	0.0	89.7602	2.2667
poblano chile	4			403.4676	0.0	89.7602	2.2667
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
salt				-	-	-	-
flour tortilla	6			-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
avocado	1		peeled cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.