Ingredients with Measurements:
- 1 pound flank steak, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8 flour tortillas
- 1 cup shredded queso echo y ansó cheese
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a large skillet or griddle, heat the olive oil over medium-high heat.
2. Add the sliced flank steak and season with garlic powder, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, or until browned and cooked through.
3. Remove the steak from the skillet and set aside.
4. Add the sliced bell peppers and onion to the same skillet and cook for 3-5 minutes, or until softened.
5. Return the steak to the skillet and toss with the vegetables.
6. Warm the flour tortillas in the microwave or on a separate skillet.
7. To assemble the fajitas, spoon the steak and vegetable mixture onto each tortilla and sprinkle with shredded queso echo y ansó cheese.
8. Roll up the tortillas and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 23g
- Carbohydrates: 42g
- Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Bell peppers and onion can be substituted with any preferred vegetables.
- Queso echo y ansó cheese can be substituted with any preferred cheese.
Variations:
- Add sliced jalapeños for a spicier version.
- Serve with guacamole and salsa on the side.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Slice the steak against the grain for a more tender texture.
- Don't overcrowd the skillet when cooking the steak and vegetables to ensure even cooking.
- Warm the tortillas before assembling the fajitas to prevent them from breaking.
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 the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with a side of guacamole and salsa.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Margaritas
Suggested side dishes:
- Corn on the cob
- Grilled zucchini
- Black bean salad
Troubleshooting advice:
- If the steak is tough, try marinating it in a mixture of lime juice, olive oil, and spices 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:
- Savory, slightly spicy, and cheesy.
Serving suggestions:
- Serve the fajitas with a side of Mexican rice and refried beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican