Mexican > Fajita

Suho Meso Fajitas Recipe

Ingredients with Measurements:
- 1 lb. suho meso (dried beef)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa

Special equipment needed:
- Large skillet or griddle
- Tongs

Step-by-step instructions:

1. Begin by rehydrating the suho meso. Place the dried beef in a bowl and cover with boiling water. Let it sit for 30 minutes or until fully rehydrated.

2. Once the suho meso is rehydrated, drain the water and pat it dry with paper towels. Cut the suho meso into thin strips.

3. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and black pepper.

4. Heat the olive oil in a large skillet or griddle over medium-high heat. Add the sliced bell peppers and onion to the skillet and cook for 5-7 minutes or until they are tender.

5. Add the suho meso strips to the skillet and sprinkle the seasoning mixture over the top. Use tongs to toss everything together and cook for an additional 5-7 minutes or until the suho meso is heated through.

6. Warm the flour tortillas in the microwave or on a separate skillet.

7. Serve the suho meso fajita mixture on the warm tortillas and top with shredded cheese, sour cream, guacamole, or salsa if desired.


Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Sugar: 5g

Substitutions for ingredients:
- Suho meso can be substituted with beef or chicken
- Flour tortillas can be substituted with corn tortillas or lettuce wraps
- Bell peppers and onions can be substituted with other vegetables such as mushrooms or zucchini

Variations:
- Add sliced jalapenos for a spicier version
- Use different seasoning blends such as taco seasoning or fajita seasoning
- Serve with a side of rice or beans

Tips and tricks:
- Make sure to fully rehydrate the suho meso before cooking
- Use tongs to toss the fajita mixture together for even seasoning distribution
- Warm the tortillas before serving to prevent them from cracking

Storage instructions:
Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fajita mixture in a skillet over medium heat until heated through. Warm the tortillas separately before serving.

Presentation ideas:
Serve the fajita mixture and tortillas on a large platter for a family-style presentation.

Garnishes:
Top with fresh cilantro, sliced avocado, or lime wedges for added flavor.

Pairings:
Serve with a side of Mexican rice or black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the suho meso is tough, it may need to be rehydrated longer.
- If the fajita mixture is too dry, add a splash of water or chicken broth to the skillet.

Food safety advice:
- Make sure to fully cook the suho meso and vegetables to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. The dish has since evolved to include a variety of meats and vegetables.

Flavor profiles:
The suho meso fajitas have a savory and slightly smoky flavor from the dried beef, with a hint of spice from the chili powder and cumin.

Serving suggestions:
Serve the fajitas with warm tortillas and toppings for a customizable meal.

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Taste: Spicy, Tangy, Savory, Herbal, Citrusy