Ingredients with Measurements:
- 1 lb flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
- 1 tbsp chipotle powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the chipotle powder, garlic powder, cumin, salt, and pepper.
2. Heat the olive oil in a large skillet or wok 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 and onion to the skillet and continue cooking for an additional 3-4 minutes, or until the vegetables are tender and the steak is cooked to your liking.
5. Warm the flour tortillas in the microwave or on a griddle.
6. Serve the steak and vegetable mixture on the warm tortillas with your desired toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or skirt steak.
- Bell peppers and onions can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use chicken or shrimp instead of steak.
- Make it vegetarian by using tofu or tempeh instead of meat.
Tips and tricks:
- Slice the steak against the grain for the most tender results.
- Don't overcrowd the skillet or the vegetables will steam instead of sautéing.
- Make sure the tortillas are warm and pliable before serving.
Storage instructions:
- Store any leftover steak and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak and vegetable 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.
- Garnish with fresh cilantro and lime wedges.
Garnishes:
- Shredded cheese, sour cream, guacamole, salsa, fresh cilantro, lime wedges
Pairings:
- Serve with Mexican rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice, refried beans, corn on the cob
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain.
- If the vegetables are soggy, they may have been overcrowded in the skillet.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F for food safety.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with a cold beer or margarita for a refreshing pairing.
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Region: Mexican