Mexican recipes
Cinco de Mayo fajitas
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25 min
Serves 4
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 onion, halved and sliced 1 onion, halved and sliced
- 1 green bell pepper, cut into strips 1 green bell pepper, cut into strips
- 1 lb sirloin steak (flank steak or chicken breasts, cut into strips) 455 g sirloin steak (flank steak or chicken breasts, cut into strips)
- 1 tsp paprika 4.9 ml paprika
- 1 tsp oregano 4.9 ml oregano
- 1/2–1 tsp cumin 2.5–4.9 ml cumin
- Salt and pepper to taste Salt and pepper to taste
- 1/4 cup cater 60 ml cater
- 1 tomato cut into wedges 1 tomato cut into wedges
- 8 (8 inch) corn or flour tortillas 8 (8 inch) corn or flour tortillas
Method
In a skillet over medium high heat add the vegetable and cook the onion and bell pepper for a few minutes, until tender. Remove from the skillet and set aside.
In the same skillet over medium high heat add the meat and brown. Drain fat if using beef. Return to the heat and add the paprika, oregano, cumin and water. Season with salt and black pepper to taste. Stir well bring to a boil, reduce heat to low and simmer covered for 5 minutes. Uncover and add cooked onions, bell pepper and tomato. Heat through and serve on top of warm tortillas with your favorite condiments.
In the same skillet over medium high heat add the meat and brown. Drain fat if using beef. Return to the heat and add the paprika, oregano, cumin and water. Season with salt and black pepper to taste. Stir well bring to a boil, reduce heat to low and simmer covered for 5 minutes. Uncover and add cooked onions, bell pepper and tomato. Heat through and serve on top of warm tortillas with your favorite condiments.
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