This is a brand new and amazing recipe brought to you by Mely for Lunes Latino (Latin Monday). You are going to be amazed by the delicious fajita flavors tucked into this Rhodes braid. ...
- 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, Thawed to room temperature
- 1 lb Stew Meat
- 1 Red Pepper, diced into strips
- 1 Yellow Pepper, diced into strips
- 1 Green Pepper, diced into strips
- 1 cup Mushrooms, diced
- 1 Onion, medium and diced into strips
- 1 cup Orange Juice
- ½ tsp Oregano
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Ground Cumin
- ½ tsp Cilantro, fresh (Coriander)*
- 2 tbs Butter
- To taste Garlic Salt
- 1 Egg
- 3 tbs Parmesan Cheese, grated (optional)
- 2 cups Salsa verde (optional)
Fajitas are not actually Mexican food. They are really Tex-Mex or rather, from Texas and grouped into Mexican cuisine. In the last few years they have been picked up by Mexican restaurants in Mexico to cater to the tourist tastes. Even though they are not really Mexican, they are fantastic and I am sure you are going to love this braid as my family did.
* Cilantro is the Spanish word for Coriander. It may be named either one at your supermarket.
In a medium sized bowl, combine the Orange Juice, Oregano, Salt, Pepper, Ground Cumin, and fresh Cilantro.
Now add your Stew Meat and let it marinate.
Take your baking pan and spray it. One thing I have found out about braids is that if you don’t prepare it in the pan you are going to bake it on, you will have a fun time trying to move it there. So, roll out your dough so that it is a big square on your pan. Cut slits on either side at about 1 ½ inch apart. Let it sit.
In a big frying pan, melt the butter then add the peppers and onion. Saute until soft and then add the mushrooms and Garlic Salt to taste. Continue to saute.
You want your veggies to reduce down and be well cooked, starting to brown or caramelize. Now move them to one side of the pan and add your meat. Make sure to introduce as little marinade liquid as possible.
Cook this mixture until your meat is slightly pink in the middle. Do not overcook or brown. Remember, you are still going to be baking it. Mine looked like this.
Now add your mixture right in the middle of your dough.
Now fold over one end and begin to braid. This just means you fold top and bottom (or right and left) strips of dough over the middle alternately. When you get to the other side, fold the end piece up over the top and secure with the side pieces.
Now take your egg and after whipping it, brush your braid with egg. I added some parmesan cheese over that.
Now bake at 350 degrees F for 35-45 minutes and prepare for a master piece.
I served mine in loafs with Salsa Verde. I never grade my own recipes so I decided to grade this one and of course, in my so humble opinion, this is a 10. The meat was very tender and full of that Carne Asada flavor. You and your family will love this. ENJOY!!!!