Firecracker Fajitas: Street-Food Rebellion

Allergens

Wheat (gluten), Dairy (cheese)

Ingredients

• 1. 2 lbs beef flank steak, thinly sliced 2. 1 red bell pepper, sliced into strips 3. 1 green bell pepper, sliced into strips 4. 1 yellow bell pepper, sliced into strips 5. 1 white onion, sliced into strips 6. 1/2 cup fresh cilantro leaves 7. 8 large flour tortillas Firecracker Sauce: 8. 1/3 cup chipotle peppers in adobo sauce 9. 1/4 cup lime juice 10. 1/2 cup mayonnaise 11. 1 tsp smoked paprika 12. 1 tsp ground cumin 13. 1 tsp garlic powder 14. Salt and pepper, to taste Garnish: 15. Sliced avocado 16. Diced tomatoes 17. Crumbled cotija cheese

Instructions

1. In a blender or food processor, combine chipotle peppers, adobo sauce, lime juice, mayonnaise, smoked paprika, cumin, garlic powder, salt, and pepper. Blend until smooth. Set aside.
2. In a large skillet over medium high heat, sear the sliced beef for 3 4 minutes per side or until browned. Remove from pan and let rest for a few minutes before thinly slicing against the grain.
3. Add sliced bell peppers and onions to the same skillet, cooking for about 5 minutes or until slightly tender. Stir in the Firecracker Sauce and cooked beef. Heat through, stirring frequently.
4. Warm tortillas in a separate pan, one at a time, for 10 20 seconds each. Assemble fajitas by adding sliced beef mixture, cilantro leaves, avocado, tomatoes, and cotija cheese to each tortilla. Fold or roll tortillas tightly and serve immediately.

Chef’s Insight

The secret to perfect fajita texture lies in slicing the beef against the grain and ensuring it is cooked just right, medium rare.

Notes

This dish is sure to be a hit at your next gathering or mealtime. Don't forget the Firecracker Sauce for that extra kick!