Beef and Cheese Fajitas

Name: Beef and Cheese Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters frozen whole kernel corn; 454 grams lean flank steak; 8 8-inchs (8-inch) flour tortillas; 59 milliliters chopped fresh cilantro; 4 cloves garlic, minced; 177 milliliters sliced green onions; 2 teaspoons ground cumin; 1 Tbsp coarsely ground pepper; 2 jalapeno peppers, seeded and minced; 59 milliliters lime juice; 113 grams cup shredded Monterey Jack cheese; 1 large sweet red pepper, cut into julienne strips; 118 milliliters sour cream; 118 milliliters tequila; 237 milliliters diced tomato; 59 milliliters vegetable oil; 2 Tbsps vegetable oil, divided

You can never have too many Mexican recipes, so give Beef and Cheese Fajitas a try. For $2.61 per serving, you get a main course that serves 8. One portion of this dish contains about 21g of protein, 24g of fat, and a total of 471 calories. Head to the store and pick up ground cumin, vegetable oil, bell pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips.

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Grains

Steak

Combine tequila and next 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well.

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Tequila

Shake

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Ziploc Bags

Add steak; seal bag, and shake. Marinate in refrigerator 8 hours.

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Shake

Steak

Remove steak from marinade; discard marinade. Cook corn according to package directions, and set aside. Wrap tortillas in aluminum foil, and bake at 325 for 15 minutes.

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Wrap

Marinade

Steak

Corn

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Aluminum Foil

Oven

Pour 2 teaspoons oil around top of preheated wok, coating sides; heat at medium-high (37

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Cooking Oil

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Wok

for 2 minutes.

Add red pepper strips and green onions; stir-fry 2 minutes.

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Green Onions

Red Pepper

Remove from wok.

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Wok

Add 2 teaspoons oil to wok.

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Cooking Oil

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Wok

Add steak; stir-fry 5 minutes.

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Steak

Remove steak from wok.

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Steak

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Wok

Add remaining 2 teaspoons oil to wok. Return vegetables and steak to wok. Stir in corn and jalapeno pepper; stir-fry 1 minute. Divide steak mixture among tortillas. Top each with tomato, cheese, and sour cream; roll up tortillas.

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Jalapeno Pepper

Sour Cream

Vegetable

Tortilla

Cheese

Tomato

Steak

Corn

Roll

Cooking Oil

Equipment you will use

Wok

Equipment

Ingredients

Servings:

237milliliters

frozen whole kernel corn 454grams

lean flank steak 88-inchs

(8-inch) flour tortillas 59milliliters

chopped fresh cilantro 4cloves

garlic, minced 177milliliters

sliced green onions 2teaspoons

ground cumin 1Tbsp

coarsely ground pepper 2

jalapeno peppers, seeded and minced 59milliliters

lime juice 113grams

cup shredded Monterey Jack cheese 1large

sweet red pepper, cut into julienne strips 118milliliters

sour cream 118milliliters

tequila 237milliliters

diced tomato 59milliliters

vegetable oil 2Tbsps

vegetable oil, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.