Saturday 28 August
The Kelleys' freezer is always full of tasty animals that David shoots either with gun or bow (he may use machete and blowpipe, for all we know). The staple is deer, and we noticed a fair number of cube steaks among the wrapped packages of venison. That became the inspiration for fajitas. Also, it was practical, as we could get all the stuff ready and hold it until everyone got home.
The defrosted, sliced deer was dry-marinated in chili powder, coriander, and cumin. We cut up five green and red peppers, an equal amount of onions, squooshed up three avocadoes for guacamole, chopped a ginormous yellow stuffer tomato we had brought from our garden (with cilantro, onion, and lime, of course) for pico de gallo. Other sides included crema, shredded cheese, refried beans, and of course tortillas.
It all went on the fire when the folks got home, and we laid it out as a buffet, so that everyone could adorn their fajitas as they liked. And they seem to have liked, because them fajitas disappeared fast.
The coconut chip cookies were made by JoDee and Laura, and though not Mexican, they made a tasty dessert.
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