Ingredients with Measurements:
- 1 pound flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 can of borracho beans (15 oz)
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced flank steak to the skillet and season with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.
3. Remove the steak from the skillet and set aside.
4. Add the sliced bell peppers and onion to the skillet and cook until softened, about 5 minutes.
5. Drain the can of borracho beans and add them to the skillet with the vegetables. Cook for an additional 2-3 minutes until heated through.
6. Return the cooked steak to the skillet and stir to combine with the vegetables and beans.
7. Warm the flour tortillas in a separate skillet or in the microwave.
8. Serve the borracho bean 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: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 35g
Protein: 30g
Sodium: 600mg
Fiber: 8g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp
- Borracho beans can be substituted with black beans or pinto beans
- Bell peppers and onion can be substituted with any vegetables of your choice
Variations:
- Add sliced jalapenos or hot sauce for extra spice
- Serve with rice or quinoa instead of tortillas
- Make vegetarian by omitting the steak and adding extra vegetables
Tips and tricks:
- Slice the steak against the grain for a more tender texture
- Don't overcrowd the skillet when cooking the steak to ensure it browns evenly
- Warm the tortillas in a dry skillet for a crispy texture
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet until heated through.
Presentation ideas:
Serve on a platter with the toppings arranged in separate bowls for a DIY fajita bar.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Mexican rice, corn on the cob, margaritas
Suggested side dishes:
Mexican street corn, black bean and corn salad, chips and salsa
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain
- If the vegetables are too crunchy, cook them for a few extra minutes until they are softened to your liking
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Borracho beans, also known as "drunken beans," are a traditional Mexican dish made with pinto beans cooked with beer and bacon.
Flavor profiles:
Savory, spicy, smoky
Serving suggestions:
Serve with warm tortillas and toppings for a DIY fajita bar.
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Region: Mexican