Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the cumin, chili powder, paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the sliced flank steak to the skillet and sprinkle the spice mixture over the top. Cook for 3-4 minutes, stirring occasionally, until the steak is browned on all sides.
4. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Warm the flour tortillas in the microwave or on a griddle.
6. Divide the steak and vegetable mixture evenly among the tortillas.
7. Sprinkle shredded mozzarella cheese over the top of each fajita.
8. Roll up the tortillas and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 32g
Protein: 33g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or skirt steak.
- Red and green bell peppers can be substituted with any color bell pepper.
- Mozzarella cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use chicken instead of steak.
- Add a dollop of sour cream or guacamole on top of each fajita.
Tips and tricks:
- Slice the steak against the grain for the most tender results.
- Don't overcrowd the skillet when cooking the steak and vegetables.
- Warm the tortillas before filling them to prevent them from tearing.
Storage instructions:
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fajitas in the microwave or on a griddle until heated through.
Presentation ideas:
Serve the fajitas on a platter with a side of salsa and sour cream.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain.
- If the vegetables are not tender, cook them for a few more minutes.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Barros Luco is a popular sandwich in Chile that consists of steak and melted cheese on a roll.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve the fajitas with a side of Spanish rice and black beans for a complete meal.
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Region: Chilean