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
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 8 oz. totopo chips
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add sliced flank steak and cook until browned on both sides, about 3-4 minutes per side.
3. Add sliced bell peppers, onion, and minced garlic to the skillet. Cook for an additional 5-7 minutes, until vegetables are tender.
4. Add chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
5. Arrange totopo chips on a large platter or individual plates.
6. Spoon the fajita mixture over the totopo chips.
7. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Bell peppers and onion can be substituted with any other vegetables of your choice.
Variations:
- Add sliced jalapenos for a spicier version.
- Top with shredded cheese and bake in the oven for a few minutes for a melted cheese version.
Tips and tricks:
- Slice the vegetables and meat thinly for even cooking.
- Use a wok for a more authentic fajita experience.
- Serve with guacamole, salsa, and sour cream on the side.
Storage instructions:
- Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with lime wedges and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro, sliced jalapenos, shredded cheese, guacamole, salsa, and sour cream.
Pairings:
- Serve with a cold beer or margarita.
Suggested side dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the vegetables are not cooking evenly, cover the skillet with a lid to steam them.
Food safety advice:
- Make sure to cook the meat 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:
- Smoky, spicy, and savory.
Serving suggestions:
- Serve as a main dish or appetizer.
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Region: Mexican