Flor de Caña Fajitas

House parties are a big part of living in Roatan. There’s nothing like having a house full of fellow divers and drunks enjoying a home-cooked meal. In traditional Cult of Coconut fashion, everyone pitches in a bit to make the end result of the cooperative cooking process orgasmic for the tongue.

Sometimes we hit on real winners, so I’ve decided to post some of the better recipes for the community to enjoy. All the ingredients for this recipe can be purchased for 600-700 lempiras and easily will feed the whole crowd.

Flor de Caña Fajitas

2-3 lbs shrimp, peeled and deveined
4-5 small lemons or limes, juiced
Juice from 12oz can jarred jalepeño slices
1 cup Flor de Caña rum
1 head cilantro, minced
3 green or red peppers, sliced
2 red onions, sliced
4-6 cloves garlic, minced
Pimiento y comino (black pepper and cumin)

Combine the shrimp, green/red peppers, red onions, garlic, lemon/lime juice, cilantro, Flor de Caña rum, and juice from the jarred jalepeño slices and let marinate for 20-30 minutes. Cook over medium-high heat on stovetop until shrimp is finished and vegetables are tender. Add salt, black pepper and cumin to taste.

1 large bag (or 2 medium bags) refried beans
1 bag crema
1/2 lb cheese, shredded (any type)

Heat beans on stovetop and stir in crema and cheese to taste.

2 tomatoes, chopped
1/2 lb cheese, shredded (any type)
3-4 avocados, chunked
1 12oz can jarred jalepeño slices, strained
20-30 tortillas

After cooking the fajitas and bean filling, spread some bean filling on a warmed tortilla, add the fajitas, and top off with your choice of condiments. Easily feeds 12-16 people.

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