Roast Beef and Tomato Fajitas

Name: Roast Beef and Tomato Fajitas
Prep time: 10 h 25 min
Cook time: 10 h 25 min
Total time: 10 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 kilograms beef chuck roast; 1 teaspoons cayenne pepper; 6 8-inchs (8 inch) flour tortillas, warmed; 4 cloves garlic, minced; 113 grams diced green chiles; 2 teaspoons ground cumin; 6 servings Guacamole; 6 servings Lime wedges; 1 large onion, cut into thin wedges; 1 teaspoon dried oregano; 6 servings Salsa; 6 servings Sour cream; 411 grams Del Monte® Original Stewed Tomatoes, drained and coarsely chopped; 1 Tbsp vegetable oil; 2 green or yellow bell peppers, cut into bite-size strips

Roast Beef and Tomato Fajitas might be just the Mexican recipe you are searching for. This recipe serves 6. One portion of this dish contains approximately 43g of protein, 30g of fat, and a total of 598 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have bell peppers, cayenne pepper, cream, and a few other ingredients on hand, you can make it. A couple people really liked this main course. From preparation to the plate, this recipe takes roughly 10 hours and 25 minutes.

Instructions

Trim fat from meat.

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Meat

Cut meat in 2-inch pieces.

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Meat

Place chopped onion in a 4- to 5-quart slow cooker. Top with meat.

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Onion

Meat

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Slow Cooker

Combine the 1 can undrained stewed tomatoes, the green chiles, garlic, cumin, oregano and cayenne pepper in a medium bowl.

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Stewed Tomatoes

Cayenne Pepper

Green Chili Pepper

Oregano

Garlic

Cumin

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Bowl

Pour over meat in slow cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

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Meat

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Slow Cooker

Using tongs or a slotted spoon, transfer meat to a large bowl. Use two forks to pull meat apart into coarse shreds. If desired, drizzle meat with a little cooking liquid to moisten (discard remaining liquid). Cover to keep warm.

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Meat

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Slotted Spoon

Tongs

Bowl

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

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Cooking Oil

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Frying Pan

Add bell peppers and onion wedges. Cook and stir for 4 to 5 minutes or until tender and starting to brown. Stir in the remaining can stewed tomatoes; heat through.

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Stewed Tomatoes

Bell Pepper

Onion

Spoon about 1/2 cup meat** and 1/2 cup pepper mixture onto one side of each warmed tortilla. Fold tortilla in half over filling. Top with sour cream, guacamole and salsa.

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Sour Cream

Guacamole

Tortilla

Pepper

Salsa

Meat

Serve with lime wedges.

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Lime Wedge

Equipment

Ingredients

Servings:

1kilograms

beef chuck roast 1teaspoons

cayenne pepper 68-inchs

(8 inch) flour tortillas, warmed 4cloves

garlic, minced 113grams

diced green chiles 2teaspoons

ground cumin 6servings

Guacamole 6servings

Lime wedges 1large

onion, cut into thin wedges 1teaspoon

dried oregano 6servings

Salsa 6servings

Sour cream 411grams

Del Monte® Original Stewed Tomatoes, drained and coarsely chopped 1Tbsp

vegetable oil 2

green or yellow bell peppers, cut into bite-size strips

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. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.