Some of our closest and dearest friends came for fajitas and they did not disappoint. Last time Chris bought the meat pre-marinated from a Mexican meat marked to save time. Tonight, however, he pulled out all the stops and used a cilantro, red onion, oil, jalapeno, and other seasonings marinade. We used both chicken and steak- the flavor was more absorbed by the chicken.
No fajita night is complete without a huge bowl of fresh guacamole. There’s no fancy sauce in this dish-just avocado, tomato, onion, cilantro, and some lemon juice/S&P to taste. Whole Foods was having a sale on their large avocado’s so we stocked up…only to find Kroger’s were half that much but, oh well.
The Tres Leches cake was a.w.e.s.o.m.e. I’ll toot my own horn on this one. After a coconut milk mishap (the recipe called for coconut milk so I grabbed a can from the Asian food section only to realize when I got home I needed the kind for pina coladas. Of course I picked up other things I “needed” and dropped another $20 at Kroger unexpectedly) the cake came together very well. We had some left over milk cream that we served on the side of the dish for some
extra calories and fat presentation flair.
Obviously the cake made quite the impression. This was after four servings. Clearly we need to work on our portion control.