Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. paprika
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or griddle over medium-high heat.
2. Add the sliced flank steak and cook for 2-3 minutes until browned on both sides.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet and stir to combine.
4. Sprinkle the ground cumin, chili powder, paprika, salt, and pepper over the meat and vegetables. Stir to coat evenly.
5. Cook for an additional 5-7 minutes until the vegetables are tender and the steak is cooked to your desired level of doneness.
6. Warm the flour tortillas in the microwave or on a separate skillet.
7. Serve the aporreadillo fajita mixture on the warm tortillas and top with shredded cheese, sour cream, guacamole, and salsa as desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 25g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as mushrooms or zucchini.
Variations:
- Add sliced jalapenos or hot sauce for a spicier version.
- Use chicken or shrimp instead of steak for a different protein option.
- Make it vegetarian by omitting the meat and adding more vegetables such as sliced portobello mushrooms or roasted sweet potatoes.
Tips and tricks:
- Slice the flank steak against the grain for a more tender result.
- Don't overcrowd the skillet or griddle to ensure even cooking.
- Warm the tortillas before serving to prevent them from cracking.
Storage instructions:
Store any leftover aporreadillo fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fajita mixture in a skillet or microwave until heated through. Warm the tortillas separately before serving.
Presentation ideas:
Arrange the warm tortillas on a platter and place the aporreadillo fajita mixture in a separate bowl. Let guests assemble their own fajitas with their desired toppings.
Garnishes:
Fresh cilantro, sliced avocado, lime wedges
Pairings:
Mexican rice, black beans, corn on the cob
Suggested side dishes:
Chips and salsa, guacamole, refried beans
Troubleshooting advice:
- If the meat is tough, try marinating it in a mixture of lime juice, olive oil, and spices for at least 30 minutes before cooking.
- If the vegetables are too crunchy, cook them for a few minutes longer until they are tender.
Food safety advice:
- Use a meat thermometer to ensure the steak is cooked to a safe internal temperature of 145°F.
- Wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Aporreadillo is a traditional Mexican dish made with shredded beef, tomatoes, and onions. This recipe puts a spin on the classic by using thinly sliced flank steak and adding bell peppers and spices for a flavorful fajita filling.
Flavor profiles:
Savory, slightly spicy, smoky
Serving suggestions:
Serve with warm tortillas and toppings for a DIY fajita bar.
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Region: Mexican