Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8-10 flour tortillas
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, paprika, salt, and black pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add beef and cook until browned, about 5-7 minutes.
3. Add sliced bell peppers, onion, and garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until vegetables are tender.
4. Sprinkle the spice mixture over the beef and vegetables. Stir to combine.
5. Squeeze lime juice over the mixture and stir again.
6. Reduce heat to low and let the mixture simmer for 5-10 minutes.
7. Warm tortillas in a separate skillet or in the oven.
8. Serve the beef and vegetable mixture on warm tortillas.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking beef and vegetables, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 34g
Protein: 26g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Red and green bell peppers can be substituted with any color bell peppers or poblano peppers.
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a low-carb option.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Top with shredded cheese, sour cream, or guacamole.
- Use chicken or shrimp instead of beef for a different protein option.
Tips and tricks:
- Slice beef and vegetables thinly for even cooking.
- Use tongs to easily flip and stir the beef and vegetables.
- Don't overcook the beef to prevent it from becoming tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with warm tortillas and toppings on the side for a build-your-own fajita bar.
Garnishes:
Fresh cilantro, sliced avocado, diced tomatoes, or lime wedges.
Pairings:
Serve with Mexican rice and beans or a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Black beans and corn salad
- Grilled corn on the cob
Troubleshooting advice:
- If the beef is tough, it may have been overcooked. Try cooking for a shorter amount of time or using a different cut of meat.
- If the vegetables are too crunchy, cook for a few more minutes until tender.
Food safety advice:
- Make sure to cook the beef 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 cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak. The workers would marinate and grill the meat and serve it on tortillas with vegetables.
Flavor profiles:
Savory, slightly spicy, and tangy from the lime juice.
Serving suggestions:
Serve with toppings and sides on the side for a customizable meal.
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Region: Mexican