Mexican beef fajita's

Name: Mexican beef fajita's
Cook time: 20 min
Yield: 1
Cuisine: San José de Las Piedras, Mexico

with fire roasted tomato salsa and avocado sour cream

Ready in around 20 mins

RECIPE FACT:

Fajitas are such a recent development that the word did not appear in print until 1975.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the capsicum in half removing the core and seeds and finely slice into ½ cm strips. Cut the red onion in half, peel and then thinly slice. Trim the ends off the green beans and discard.
2. TO COOK THE VEGETABLES:

Heat a drizzle of oil in a non-stick frying pan over a high heat. When the pan is hot add the capsicum, onion and green beans and stir fry for 3-4 mins. Season with salt and pepper and place into a serving dish and cover to keep warm. Wipe out and reserve the pan.
3. TO WARM THE TORTILLAS:

Stovetop method (preferred): Heat the reserved frying pan over a medium-high heat (don’t add any oil). Using a pair of tongs place a single tortilla into the pan and warm for 10-20 secs on each side. Place the warmed tortilla onto a plate and repeat with remaining tortillas. Reserve the pan. Microwave method: Open and remove the tortillas from their packaging and wrap in a clean tea towel. Place onto a plate and microwave on high for 45-60 secs.
4. TO COOK THE FAJITAS BEEF:

Remove the Mexican beef strips from their packaging discarding any marinade. Heat a drizzle of oil in the reserved frying pan over a high heat. Once the pan is hot, fry the beef strips in two batches for 30-60 secs and place into a serving bowl.
TO SERVE:

Spread some avocado sour cream on each warmed tortilla followed with sautéed vegetables. Top with beef strips and finish off with the fire roasted salsa roja and picked coriander leaves.