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 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special Equipment Needed:
- Large skillet or wok
Step-by-Step Instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the sliced flank steak and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet and continue cooking until the vegetables are tender, about 5-7 minutes.
4. Add the ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet and stir to combine.
5. Warm the flour tortillas in the microwave or on a skillet.
6. Serve the fajita mixture on the warm tortillas and top with optional toppings, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 16g
- Carbohydrates: 38g
- Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as zucchini or mushrooms.
Variations:
- Add sliced jalapeños for extra heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and Tricks:
- Slice the vegetables and meat thinly for even cooking.
- Don't overcrowd the skillet to ensure the meat and vegetables cook evenly.
- Serve with lime wedges for added flavor.
Storage Instructions:
- Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fajita mixture in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the fajitas on a large platter with the tortillas on the side for guests to assemble their own.
- Garnish with fresh cilantro or chopped green onions.
Garnishes:
- Shredded cheese, sour cream, guacamole, salsa, sliced jalapeños, lime wedges, fresh cilantro, chopped green onions.
Pairings:
- Serve with Mexican rice and beans for a complete meal.
Suggested Side Dishes:
- Mexican rice, refried beans, black beans, corn on the cob, grilled vegetables.
Troubleshooting Advice:
- If the meat and vegetables are not browning, increase the heat slightly.
- If the vegetables are cooking too quickly, remove them from the skillet and add them back in at the end to prevent overcooking.
Food Safety Advice:
- Make sure the meat is cooked 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:
- Fajitas originated in Texas in the 1930s when ranch workers would cook skirt steak over an open flame and serve it on a tortilla.
Flavor Profiles:
- The fajita mixture is savory and slightly spicy with a smoky flavor from the paprika.
Serving Suggestions:
- Serve with a cold beer or a margarita for a refreshing drink.
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Region: Mexican