Recipes and Restaurant Reviews

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

What is the national dish of mexico beef ribeye fajitas

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.

Print this bad boy out
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.
Course Main Dish
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
For the base
Fresh tomato salsa
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
Grate some mature cheddar
It's a wrap
Course Main Dish
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
For the base
Fresh tomato salsa
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
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. 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.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
    Sliced bite sized strips of rib-eye steak for Mexican fajitas
  3. 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.
    Rib-eye beef steak marinating for Mexican fajitas
For the base
  1. 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.
    Mexican beef fajitas fresh onion and pepper base nationaldish
  2. 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.
    Ribeye added to tomato corinader stalks and red onion Mexico fajitas nationaldish
Tomato salsa
  1. 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!
    Mexican spicy tomato salsa for tex mex fajitas nationaldish
Guacamole
  1. 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).
    Guacamole for Mexican ribeye fajitas nationaldish
  2. 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
  1. 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!
    Sour cream olive oil salt recipe in an image mexico fajitas with beef nationaldish
For the wraps
  1. 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!
    Soft flour tortilla wraps for Mexico beef fajitas
Serve it up
  1. 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.
    Mexican ribeye fajitas with guacomole tomato salsa cheddar cheese nationaldish
  2. Build your own Fajita!
    Mexican ribeye fajitas with sour cream coriander cheese salsa nationaldish
  3. Thank you Mexico (and America actually)


    Gracias (and thank you)



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