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Written by on April 22, 2023

Today on Chew On This,  Don Clement and Patty B talk home cooking, gadgets, share recipes and more.  The guest on this inaugural edition of Chew On This, is Josh Dunne, all the way from Las Vegas Nevada. https://www.youtube.com/@BeardMeetsFlavor

Here’s his recipe for fajitas

1.5 lbs flank steak (adjust amount by .5 lbs per person eating)
Large flour tortillas
1/4 cup olive oil
1/4 cup orange juice
1/4 cup finely chopped cilantro
3 tbsp minced garlic
3 tbsp lemon juice
3 tbsp lime juice
3 tbsp soy sauce
salt & pepper to taste
Marinade meat for 4 – 8 hours (don’t marinade for longer as the citrus can break down the meat too much beyond that)
3 large, ripe avocados
1/4 cup diced red onion
1/2 diced jalapeno (deveined if you want to minimize heat)
1 tsp garlic powder
salt and pepper to taste
mash together to desired consistency
Pico De Gallo:
3 ripe roma tomatoes diced
1/2 white onion diced
1 jalapeno, diced (deveined if you want to minimize heat)
1/4 cup chopped cilantro
2 tbsp lime juice
1 tsp garlic powder
salt and pepper to taste
1 tbsp salt
1 tbsp pepper
1/2 tbsp garlic powder
1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp paprika
mix together in a bowl
Remove meat from marinade and pat dry. Season with seasoning mix and cook meat over high heat to medium rare 1 1/2 – 2 minutes per side (cook over flame preferred)
Let meat rest for 7 – 10 minutes and cut across the grain for tenderness.
Cook meat on high heat to medium rare 1 – 2 minutes each side (flame grilled preferred)
Fill a large heated tortilla with meat, freshly grated cheddar cheese, freshly crumbled queso fresco, guacamole, crema, pico de gallo, and cilantro (if desired). Be careful not to overfill, then roll and devour.