How to make Fajitas Campechana from La Llorona in Niantic

Rick Koster, The Day, New London, Conn.
·2 min read

Jun. 1—Last week in this space, if you aren't too hungover to remember, we featured the delicious and summery Margarita Tamarindo recipe from La Llorona in Niantic.

But that was only part of the concept. The tangy Marg — as we called them in Texas — is ideally paired with La Llorona's Fajitas Campechana a la Mexicana. It's the perfect summer PROJECT dish, boasting beef, pork and shrimp fajitas with intriguing twists.

Why do we capitalize PROJECT? Because this baby requires some prep. But, as indicated by the photo accompanying this article, it's a labor of love that provides splendid rewards.

I was lucky enough to sit down in La Llorona before a recent lunch rush, and chefs Christopher Herbert and Oscar Yanez walked me through the steps.

INGREDIENTS (you'll have to do a bit of math depending on how many you want to serve)

Sirloin or skirt steak (6 oz per guest)

Pork tenderloin (6 oz per guest)

Peeled and deveined tiger shrimp (8-12 count per lb, 2-3 per guest)

Yellow peppers

Red peppers

Poblano peppers

Spanish onion

Flour tortillas

Red and/or green salsa

Guacamole and/or shredded cheddar cheese if desired

DIRECTIONS

Three weeks ahead of time:

Cure sirloin steak (6 oz per each guest) with salt and wrap in cellophane, then place in refrigerator for seven days. Remove, soak in water and dry, then back into the refrigerator, wrapped, for two more weeks. This will almost render the meat jerky-like.

Two days before cooking:

Make a marinade of orange and lemon juices with ancho, pasilla and árbol chili powders (season to taste for preferred "heat" factor). Slather pork tenderloin (6 oz per guest) for two days, refrigerated.

DAY-OF PREPARATION

Slice the beef and pork very thin and sear separately in a hot skillet (the beef is essentially already cooked by the curing process; the pork should be cooked more thoroughly).

Slice the peppers and onions into 1/4 inch strips. Sauté them in a skillet in oil, then add enough white wine and chicken stock to deglaze. Lightly sprinkle the shrimp with lemon pepper seasoning and add to the skillet till they're cooked.

Place everything on a large platter and serve with warm flour tortillas and your choice of toppings such as salsas, cheese or guacamole. Wedges of lemon and lime are fun and, of course, beans and rice are a great side dish.