IHere’s a unique and original recipe that gives fajita beef a flavorful twist, spotlighting LoKey Ranch beef grown fresh and locally, then expertly processed and offered through Brick Church Meats & More. This recipe skips the standard fajita route and instead embraces a fusion approach with Southern comfort and rustic elegance.
Smoky Fajita Beef & Sweet Potato Hash Stack
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
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1.5 lbs LoKey Ranch fajita beef (sliced into thin strips)
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2 large sweet potatoes, peeled and diced
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1 small red onion, diced
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1 small poblano pepper, diced
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1/2 tsp smoked paprika
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1/2 tsp ground cumin
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1/4 tsp chipotle powder (optional, for heat)
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3 tbsp olive oil
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1 tbsp butter
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1/4 cup fresh cilantro, chopped
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Salt & pepper to taste
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Juice of 1 lime
Creamy Avocado Sauce
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1 ripe avocado
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1/4 cup sour cream
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1 tbsp lime juice
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1 tbsp chopped fresh chives or green onion
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Salt to taste
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1–2 tbsp water for thinning
Instructions
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Roast the Sweet Potatoes:
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Preheat oven to 400°F.
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Toss diced sweet potatoes with 1 tbsp olive oil, a pinch of salt, and cumin. Spread on a baking sheet and roast for 20–25 minutes, turning once halfway through.
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Sear the Beef:
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Heat 2 tbsp olive oil and 1 tbsp butter in a large cast-iron skillet.
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Add the beef strips in batches so they sear, not steam.
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Season with salt, pepper, smoked paprika, and chipotle powder.
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Add diced red onion and poblano pepper during the last 3–5 minutes of cooking and sauté until softened and charred slightly.
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Squeeze in lime juice and toss with fresh cilantro just before removing from heat.
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Make the Sauce:
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In a food processor or blender, combine avocado, sour cream, lime juice, chives, and salt. Blend until smooth. Add water as needed for desired consistency.
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Assemble the Stack:
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On each plate, layer sweet potato hash, then fajita beef mixture. Drizzle with creamy avocado sauce and garnish with extra cilantro or chives.
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Suggested Bread
Grilled Jalapeño Cornbread Wedges
Rustic, slightly spicy cornbread grilled lightly in a cast-iron pan for a crisp edge and smoky finish. Serve with whipped honey-lime butter on the side.
Suggested Sides
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Charred Street Corn Salad (esquites-style): Roasted corn off the cob tossed with Cotija, lime, chili powder, and a touch of mayo.
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Pickled Red Cabbage Slaw: A zippy, crunchy contrast with vinegar, salt, sugar, and mustard seed.
Wine Pairing
Big Creek Winery’s Saddle Up (Concord Wine)
While it’s a fruity Concord, its sweetness balances the smoky heat of the beef and chipotle seasoning beautifully. Serve slightly chilled.
Pro Tip: If you prefer a drier red, go with Big Creek Winery’s Firehawk made from Chambourcin grapes. It stands up to bold spices and hearty beef with grace.