Ancho Chile-Beef Fajitas with Mango

Name: Ancho Chile-Beef Fajitas with Mango
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 227 grams beef tenderloin, trimmed and cut into 1/4-inch-thick strips; 4 6-inchs (6-inch) fat-free flour tortillas; 1 Tbsp chopped fresh cilantro; 118 milliliters thinly sliced green bell pepper; 1 teaspoons ground ancho chile powder; 0 teaspoons ground cumin; 1 teaspoon fresh lime juice; 2 Tbsps reduced-fat sour cream; 2 teaspoons low-sodium soy sauce; 118 milliliters thinly sliced mango; 1 teaspoon olive oil; 1 plum tomato, coarsely chopped; 118 milliliters thinly sliced red bell pepper; 2 Tbsps prepared salsa; 118 milliliters thinly sliced sweet onion; 1 teaspoons Worcestershire sauce

The recipe Ancho Chile-Beef Fajitas with Mango could satisfy your Mexican craving in about 45 minutes. One serving contains 600 calories, 28g of protein, and 33g of fat. This recipe serves 2. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course.

Instructions

Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl.

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Worcestershire Sauce

Chili Powder

Lime Juice

Cumin

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Bowl

Add beef; toss well.

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Beef

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and bell peppers to pan; saut 4 minutes or until onion is almost tender, stirring occasionally.

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Bell Pepper

Onion

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Frying Pan

Add mango and tomato to pan; saut 1 minute.

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Tomato

Mango

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Frying Pan

Add beef mixture; saut 2 minutes or until desired degree of doneness, stirring occasionally.

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Beef

Add soy sauce; cook 15 seconds.

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Soy Sauce

Remove from heat; stir in cilantro.

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Cilantro

Heat tortillas according to package directions.

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Tortilla

Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.

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Sour Cream

Tortilla

Salsa

Beef

Equipment

Bowl

Frying Pan

Ingredients

Servings:

227grams

beef tenderloin, trimmed and cut into 1/4-inch-thick strips 46-inchs

(6-inch) fat-free flour tortillas 1Tbsp

chopped fresh cilantro 118milliliters

thinly sliced green bell pepper 1teaspoons

ground ancho chile powder 0teaspoons

ground cumin 1teaspoon

fresh lime juice 2Tbsps

reduced-fat sour cream 2teaspoons

low-sodium soy sauce 118milliliters

thinly sliced mango 1teaspoon

olive oil 1

plum tomato, coarsely chopped 118milliliters

thinly sliced red bell pepper 2Tbsps

prepared salsa 118milliliters

thinly sliced sweet onion 1teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.