Chicken Entertaining

Mexican fajitas

Name: Mexican fajitas recipe
Yield: 8
Ingredients: 1kg skirt, flank or rump beef steak; 3 x 330ml mexican beers; 2 tablespoons table salt; 1 teaspoon freshly ground black pepper; 1/2 red bell pepper (capsicum), roughly chopped; 1/2 yellow bell pepper (capsicum), roughly chopped; 1/2 green bell pepper (capsicum), roughly chopped; 8 spring onions, trimmed and halved lengthways; 300g stringed oaxaca cheese or firm mozzarella, grated; 8 store-bought corn tortillas; 150g guacamole; 150g pico de gallo; 150ml salsa de chipotle; Lime wedges, to serve

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by delicious. team

delicious. team

Oct 07, 2020

Tacos de alambre combine carne asada with colourful bell peppers, chargrilled spring onions and Oaxaca cheese. Outside of Mexico they are commonly called fajitas. Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP$45. Photography by Alicia Taylor. Food Styling by Deborah Kaloper.

1kg skirt, flank or rump beef steak
3 x 330ml mexican beers
2 tablespoons table salt
1 teaspoon freshly ground black pepper
1/2 red bell pepper (capsicum), roughly chopped
1/2 yellow bell pepper (capsicum), roughly chopped
1/2 green bell pepper (capsicum), roughly chopped
8 spring onions, trimmed and halved lengthways
300g stringed oaxaca cheese or firm mozzarella, grated
8 store-bought corn tortillas

Toppings

150g guacamole
150g pico de gallo
150ml salsa de chipotle
Lime wedges, to serve

Method

1.

Place the steak in a large bowl and add the beer, salt and pepper. Stir to combine, then set aside in the fridge overnight.
2.

Preheat a barbecue grill and flat plate to high. Place the steak on the grill and cook for 3–4 minutes on both sides for medium–rare or until cooked to your liking. Place the bell peppers and spring onion on the flat plate and cook for 10 minutes, turning frequently, or until charred.
3.

Remove the steak from the barbecue and let it rest for 5 minutes. Chop the steak into bite-sized pieces.
4.

Heat a frying pan over medium heat and add the grilled steak, capsicum and cheese and cook, stirring, until the cheese has melted.
5.

Divide the cheesy steak mixture among the tortillas and top with the spring onion, guacamole, pico de gallo and salsa de chipotle. Serve with lime wedges on the side.