Beef Fajitas with Sour Cream & Guacamole
This is a spicy dish which should be toned down if you’re going to feed it to young children or people who can’t take the heat (make sure to kick them out of the kitchen). To tone the spice down, replace the chili powder with ground coriander.
- 1 1/3 lb beef tenderloin
- 1 red bell pepper
- 2 yellow bell peppers
- 1 tsp ground cumin
- 1/2 tsp paprika
- sea salt and black pepper
- 3 tbsp olive oil
- 6-8 plain tortillas
- 6-8 tbsp sour cream
- few cilantro sprigs (leaves only, roughly torn)
- 2 medium ripe avocados
- juice of 1 lime
- 1 garlic clove, peeled and finely grated
- 1/2 red chili, seeded and minced
- 1 shallot, peeled and minced
- 2 ripe plum tomatoes, minced
- handful of cilantro (leaves only, chopped)
Slice the beef into long, thin strips and put in a small bowl. Halve, core, and seed the bell peppers, then cut into strips.
Mix the cumin, chili powder, paprika, salt, and pepper together in a small jar. Add the spice mix to the beef strips and mix well. Add the rest to the sliced peppers and toss to coat. Set aside to marinate.
Half the avocados and remove the pits. Scoop the flesh into a bowl and add the lime juice. Lightly mash with a fork until you get a chunky paste. Add the garlic, chili, shallot, tomatoes, and cilantro. Mix well and season with salt and pepper to taste. Set aside.
Cooking the Beef Fajitas:
Heat olive oil in a large walk until very hot. Carefully add the bell peppers and saute until they are slightly soft. Add the beef strips. Cook for 2 minutes, stirring and tossing frequently, until the beef is just cooked. Remove from the wok and keep warm.
Warm the tortillas. Put some beef and bell peppers along the center of each tortilla and add a dollop of sour cream and quac. Add some torn cilantro and roll into burritos. Serve…