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 tbsp. olive oil
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Cast iron skillet or griddle
- Tongs
Step-by-step instructions:
1. Heat the cast iron skillet or griddle over the campfire until hot.
2. In a large bowl, toss the sliced flank steak, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Using tongs, carefully place the steak and vegetable mixture onto the hot skillet or griddle. Cook for 5-7 minutes, stirring occasionally, until the steak is cooked through and the vegetables are tender.
4. Warm the flour tortillas over the campfire or on a separate skillet.
5. Serve the steak and vegetable mixture on the warm tortillas, and top with shredded cheese, sour cream, guacamole, and salsa, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Campfire temperature may vary, but the skillet or griddle should be heated until hot.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Bell peppers and onion can be substituted with other vegetables such as zucchini, mushrooms, or corn.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or rice to the fajitas for a heartier meal.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the steak and vegetables to ensure they cook evenly.
- Slice the steak and vegetables thinly for faster cooking time.
- If cooking over an open flame, use a grate or grill rack to prevent the skillet or griddle from getting too hot.
Storage instructions:
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, warm the fajitas in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the fajitas on a large platter with the toppings arranged around the edges.
Garnishes:
Garnish with fresh cilantro or lime wedges.
Pairings:
Serve with a side of Mexican rice and beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the steak and vegetables are not cooking evenly, adjust the heat of the campfire or move the skillet or griddle to a different spot on the fire.
- If the tortillas are getting too crispy, move them away from the direct heat of the campfire.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate utensils and cutting boards for raw meat and vegetables to prevent cross-contamination.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as the skirt steak, which they would marinate and cook over an open flame.
Flavor profiles:
The steak and vegetables are seasoned with chili powder, cumin, and garlic powder, giving them a smoky and slightly spicy flavor.
Serving suggestions:
Serve the fajitas with a cold beer or margarita for a refreshing drink to cool down the spiciness of the dish.
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