Dec 26, 2011
I made this for my gang when they were all home for Christmas – and I was nervous. Two tablespoons of cumin seemed like a lot when I read the recipe, smelled like a lot while it was cooking, and tasted like there was too much of it too. I thought perhaps the taste of the good sirloin steak I used would be all but lost. I plowed on, reheating it the next day, and hoped for the best. To my surprise, the cumin had mellowed, and once everyone added their accoutrements of choice, it all seemed to blend and meld and complement perfectly. None of us could get enough. I prepared this using fresh tomatoes as well as the suggested Rotel, and green pepper as well as red. I served this with toppers of sour cream, shredded Cheddar cheese, chopped ripe tomato, fresh guacamole, sour cream and chopped iceberg lettuce. Side dishes were cilantro lime rice and Frijoles a la Charra. There couldn’t have been a happier group (who happen to love Qdoba and Chipotle)
—naples34102
