Fajitas with beef
4 servings
60 minutes
Fajitas with beef is a living embodiment of Mexican cuisine, where simple ingredients turn into a true celebration of flavor. Originally created by Mexican cowboys - vaqueros - who used leftover meat and cooked it over an open fire. Juicy beef, sautéed with aromatic onions and sweet peppers, absorbs the rich flavors of Worcestershire sauce and tomato juice. Served on warm tortillas with sour cream, it creates the perfect blend of tenderness and spiciness. Fajitas are easily adaptable - they can be enhanced with cheese, guacamole, or hot sauce for an even richer taste. Fajitas are not just food; they are a way to gather around the table and enjoy the atmosphere of friendship and fun.
1
Slice the onion into thin half-rings. Wash the pepper, remove seeds and partitions, and cut into strips.
- Onion: 1 head
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
2
Heat half of the vegetable oil in a pan, sauté the pepper and onion until golden brown. Pour in the tomato juice, bring to a boil, reduce the heat, cover, and simmer for about 12-15 minutes, then transfer to a bowl.
- Vegetable oil: 2 tablespoons
- Tomato juice: 1 glass
3
Wash the beef, dry it, and cut it into long narrow strips. In the pan where the vegetables were cooked, pour in the remaining oil, add the meat, and season with salt and pepper to taste. Add Worcestershire sauce, mix well, and fry until cooked for about 10 minutes. Then add the vegetables, mix again and simmer for another 10-12 minutes.
- Vegetable oil: 2 tablespoons
- Beef: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Worcestershire sauce: 2 tablespoons
4
Place the tortillas on plates, add 1 teaspoon of sour cream to each, then top each with a portion of meat in sauce and serve.
- Sour cream: 0.5 jar
- Tortillas: 8 pieces