we do taco night a lot in our house. the simple beef type with tomatoes, green chilies and cumin. it is one of our “go to” meals if i am in a hurry.  i love tacos, my husband loves tacos and most importantly, my little boys love tacos.  we almost always have the ingredients we need on hand, especially since we have been canning our own pinto beans (yeah, i bought 50 lbs of organic dry pinto beans).  that turns out to be a lot of canned beans. mexican food is my “comfort food.”  my mother is mexican and i grew up in a family where homemade tortillas were a staple (one of the only gluten filled foods i miss). i promise i will share some of the recipes i learned from my grandma and how we have adapted them to be gluten free.

i had been planning on having tacos, but by accident pulled out a round steak to thaw.  sidenote: {i love, love having a huge supply of grass-fed beef in our freezer & we love farmer jack who we were introduced to by our friend lindsey, from the blog enjoying healthy foods.} anyway, as i was prepping for my day, i realized that i had the wrong cut of beef dethawed.  so i went hunting around my kitchen to see what i could switch dinner to and i eyed a half of a bottle of red wine and a yellow pepper…perfect for fajitas!  i make a similar type of marinade for kabobs, so i just swapped a few ingredients to be more “mexican” in flavor. i then served the fajita meat over slowly sautéed yellow peppers and onions and served with a blue corn refried bean taco topped with raw cheddar. we will be making this recipe again!


red wine marinated fajitas {gluten free}
recipe type: entree
  • 1 lb. of grass-fed flank or round steak
  • 1 c. dry red wine
  • ⅓ c. olive oil
  • 3 Tbsp. maple syrup
  • 1 Tbsp. gluten free worcestershire sauce
  • juice of 1 lemon
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • ½ tsp. ground pepper
  1. whisk all the marinade ingredients together in a glass dish
  2. submerge meat in marinade and let set for 8-12 hours in the refrigerator
  3. grill on high heat until medium (or desired doneness)
  4. let meat rest for 15 minute before cutting into thin slices
  5. serve over sautéed yellow peppers and onions



shared on: slightly indulgent tuesdays, allergy free wednesdays & real food wednesdays

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