Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 8 coyota tortillas
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, salt, and pepper.
2. In a large skillet or griddle, heat olive oil over medium-high heat.
3. Add sliced steak to the skillet and sprinkle with the spice mixture. Cook for 3-4 minutes until browned.
4. Add sliced bell peppers, onion, and minced garlic to the skillet. Cook for an additional 5-7 minutes until vegetables are tender and steak is cooked through.
5. Warm coyota tortillas in the microwave or on a separate skillet.
6. Serve fajita mixture on top of warmed coyota tortillas.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 14g
- Carbohydrates: 28g
- Protein: 28g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Bell peppers and onions can be substituted with other vegetables such as mushrooms or zucchini.
- Coyota tortillas can be substituted with flour or corn tortillas.
Variations:
- Add sliced jalapeños for a spicier version.
- Serve with guacamole or sour cream on top.
- Add a squeeze of lime juice for extra flavor.
Tips and tricks:
- Slice the steak against the grain for a more tender texture.
- Don't overcrowd the skillet to ensure even cooking.
- Use tongs to flip the steak and vegetables for even cooking.
Storage instructions:
- Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fajita mixture in the microwave or on the stove until heated through.
Presentation ideas:
- Serve fajita mixture on a large platter with warmed coyota tortillas on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Margaritas
Suggested side dishes:
- Black bean salad
- Grilled corn on the cob
- Chips and salsa
Troubleshooting advice:
- If the steak is tough, try marinating it in a mixture of lime juice and olive oil for at least 30 minutes before cooking.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve fajitas family-style on a large platter with all the toppings on the side.
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Region: Mexican