Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico?
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.
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.
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings | people |
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
- 250 g rib-eye steak
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 2 tbls olive oil
- 1 tsp chilli powder
- 1 tsp garlic powder
For the base
- 1 fresh red pepper cut in to slices
- 1 fresh red onion sliced - or yellow or orange - if for more people, mix it up, the more colour the better
- 1 bunch fresh coriander finely chop the stalks and roughly chop the leaves - keep them seperate
- 1 clove garlic finely chopped, keep a little pinch of this aside for the guacamole
- 1 fresh red chilli chopped - de-seed to lower the heat, I don't bother, what's the point in that?
- 1 tsp chilli powder
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 1 pinch cumin powder
- 1 pinch coriander powder
- 1/2 fresh lime cut in to two quarters to serve (keep the other half aside)
- 1 tsp sea salt flakes to taste, don't over do it
Fresh tomato salsa
- 2 handfuls cherry tomatoes choppped - your choice of species, baby plum are sweet
- 1 small red onion copped
- 1 clove garlic finely chopped
- 1 pinch sea salt flakes
- 1 tsp olive oil extra virgin
- 1 small fresh red chilli finely chopped and de-seeded
Fresh guacamole
- 1 large avocado give it a gentle prod, you need a soft one
- 1 small fresh red chilli finely chopped and de-seeded
- 1 pinch sea salt flakes
- 1/2 fresh lime this is the other half of the one in the base
- 1 pinch garlic use some of the stuff you chopped earlier
Fresh sour cream
- 200 ml sour cream
- 1 drizzle olive oil extra virgin
- 1 pinch sea salt flakes
Grate some mature cheddar
- 200 g cheddar cheese mature, and thick grated on to a serving plate
It's a wrap
- 4 soft flour tortillas or soft corn tortillas or romaine lettuce leaves
Ingredients It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
Fresh sour cream
Grate some mature cheddar
It's a wrap
|
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.
For the base
Guacamole
- 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!
Author: Wayne @NationalDish
Tags: All, Caveman, Comfort Food, Fast Food, Gluten Free, Latin America, North America, Paleo, Spicy, Street Food