Fajitas is one of the most popular and traditional Mexican dishes. Fajitas are not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are cooked with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. You can't do without onions and hot peppers in this kitchen either. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, rather cheap and not very soft pieces of beef are used for fajitas: peritoneum, sides and tenderloin (barrel, round, skirt, London broil, etc.). Therefore, it is very important for fajitas to cut the meat into very thin strips - across the fibers. In order for the meat to fry and remain juicy, cook them over very high heat. Of course, no one will forbid you to cook fajitas from more expensive steak chops: thick edge, thin edge, shackles, cereals and rump, and, of course, fillets. Although, in this case, it will not be quite a traditional fajita.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1,5 kilogram Beef flank steak, flap or flank
- 200 gram Soft cheese cheddar
- 2 pieces Sweet peppers beautiful to take different colors
- 1 piece Onion
- 2 teaspoons Red hot pepper dried, flakes
- 2 tablespoons Garlic powder
- 1 teaspoon Cumin (ground)
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 1 teaspoon Coriander (ground)
- 1 teaspoon Black pepper
- 8 tablespoons Vegetable oil any refined frying oil with a neutral taste and smell, such as corn oil or refined olive oil
- 200 gram Sour cream
Ingredients
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Instructions
- Cut the meat into long narrow strips (0.5 x 1 x 8 cm). If we take the cuts indicated in the ingredients, then the piece of meat will already be the desired thickness, and if we take another type of meat, it may have to be cut into plates 1-1.5 cm thick first. It is important not to make thick pieces, because we need to fry the meat quickly.
- Put the meat in a bowl. Add vegetable oil. Add lime juice. Add cumin. Add dry garlic, finely chopped hot pepper. Add salt, mix, tamp and refrigerate for 30-60 minutes.
- Cooking Mexican pasta with black beans:
- Cooking Pico de Gallo sauce:
- Cooking Mexican spicy rice:
- Cut the onion into slices.
- Sweet pepper cut into strips of 1 x 8 cm.
- Fry the onion and pepper in a frying pan with the addition of vegetable oil. Vegetables should remain slightly crispy.
- Fry the meat in small portions in vegetable oil until cooked over high heat (2-3 minutes on each side - until the juice appears).
- Preheat a cast-iron frying pan and put the meat and vegetables on it.
- Serve the fajitas in a cast-iron skillet. Next, the side dish is served in separate plates.
- Heat the tortilla corn tortillas in the microwave and serve with fajitas. Every man collects a cake for himself. On the cakes (in the center and along), put the black bean paste, grated cheese, meat with vegetables on top of it, Pico de Gaglia sauce on top and add sour cream to all this. Fold the pie in half, put it on a plate and start eating. Eat these cakes with your hands.
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