Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico?

Wayne @NationalDish — Thu, 30 Mar 2017 15:32:22 +0000

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats

This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.

CourseMain Dish
CuisineAmerican, Mexican, Tex-Mex

Servings2 people

Prep Time20 minutes

Cook Time20 minutes

Ingredients

It's a Rib-eye, treat it with respect, here's what you need

For the base

1fresh red peppercut in to slices
1fresh red onionsliced - or yellow or orange - if for more people, mix it up, the more colour the better
1bunch fresh corianderfinely chop the stalks and roughly chop the leaves - keep them seperate
1clove garlicfinely chopped, keep a little pinch of this aside for the guacamole
1 fresh red chillichopped - de-seed to lower the heat, I don't bother, what's the point in that?
1tsp chilli powder
1tsp smoked paprika powder
1tsp paprika powder
1pinch cumin powder
1pinch coriander powder
1/2fresh limecut in to two quarters to serve (keep the other half aside)
1tsp sea salt flakesto taste, don't over do it

Fresh tomato salsa

2handfuls cherry tomatoeschoppped - your choice of species, baby plum are sweet
1small red onioncopped
1clove garlicfinely chopped
1pinch sea salt flakes
1tsp olive oilextra virgin
1small fresh red chillifinely chopped and de-seeded

Fresh guacamole

1large avocadogive it a gentle prod, you need a soft one
1small fresh red chillifinely chopped and de-seeded
1pinch sea salt flakes
1/2fresh limethis is the other half of the one in the base
1pinch garlicuse some of the stuff you chopped earlier

Fresh sour cream

200ml sour cream
1drizzle olive oilextra virgin
1pinch sea salt flakes

Grate some mature cheddar

200g cheddar cheesemature, and thick grated on to a serving plate

It's a wrap

4 soft flour tortillasor soft corn tortillas or romaine lettuce leaves

Instructions

Rib-eye Marinade

There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.

For the base

Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.

Tomato salsa

Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!

Guacamole

Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!

Sour cream

Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!

For the wraps

If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!

Serve it up

The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
Build your own Fajita!
Thank you Mexico (and America actually)

Gracias (and thank you)

The post Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? appeared first on National Dish.

rib-eye steak Archives | National Dish

Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico?