Recipe by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team
Serves 2 to 4
1 cup Texas Brew Salsa (any heat)
1 lb. beef stew or beef fajita meat, the smaller the pieces the better
2 Tbsp. vegetable oil
¾ cup water for fajitas, 1 cup water for stew
1 small onion, sliced
8 cactus leaves cut ¼” thick, ⅛ lb. cactus pieces, or well rinsed, drained and chopped canned cactus
3 poblano peppers or 6 hatch peppers, roasted and chopped
8 slices bacon, diced, fried and crumbled
1. Brown stew/fajita meat in vegetable oil.
2. Add water and salsa reduce to low heat and simmer covered until meat is tender and liquids have reduced to make a gravy; about 1 hour. Adjust time if using precooked fajita meat.
3. While meat is simmering, render bacon. Remove from pan; set aside. Crumble when cool.
4. Sauté cactus, onion and roasted peppers in bacon fat over medium low heat until cactus is tender but not mushy. Drain fat and add to meat and gravy.
5. Simmer for 10 minutes and serve as a stew for 2 or as a taco stuffing for 4.
Garnishes: crumbled bacon, diced tomatoes, chopped avocad, chopped cilantro, fresh lime juice and sour cream.
Suggestion: Garnish tacos with a mixture of diced tomatoes, chopped cilantro, a squeeze or two of fresh lime juice and sea salt to taste. For a little more heat, add chopped Serrano peppers to the mix. Top with crumbled bacon bits.
Tip: To speed things up, use precooked fajita meat or grill your fajita meat in advance. Cut in small strips. Follow rest of recipe, adjusting simmering time as needed.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.