We know dinner time is precious, so we’ve given you a speedy version of beef fajitas. Just flavour the beef, stir-fry the veggies, then add an incredible amount of sour cream and cheese to top it off, and you’ve got a tasty Mexican meal in minutes.
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/ Serving 4 people
/ Serving 4 people
mild chipotle sauce(ContainsSoy)
Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsSoy, GlutenMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
SPICY: You may find the chipotle sauce a bit spicy, leave it off if you prefer. Thinly slice the red onion. Thinly slice the capsicum. Finely chop the garlic (or use a garlic press). Finely chop the tomatoes. Roughly chop the coriander. In a medium bowl, combine the chopped tomato, a drizzle of olive oil and a pinch of salt and pepper. In a second medium bowl, combine the sour cream and mild chipotle sauce.
SPICY: The Tex-Mex spice blend is spicy, use less if you're sensitive to heat. In a third medium bowl, combine the Tex-Mex spice blend with a drizzle of olive oil and the beef strips. Toss to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the onion and capsicum and cook, tossing, until tender and lightly charred, 5 minutes. Add the garlic and cook, tossing, until fragrant, 1 minute. Season with the salt and a pinch of pepper and transfer to a separate bowl.
Return the frying pan to a high heat with a drizzle more olive oil. Add 1/2 the beef strips and cook, tossing, until browned, 1-2 minutes. Set aside on a plate and repeat with the remaining beef strips.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Build your fajitas by spreading a tortilla with chipotle sour cream, then top with the garlic veggies, beef strips, shredded Cheddar cheese and chopped tomatoes. Garnish with the coriander.