FAJITAS WITH BEEF, AVOCADO, POMODORO and LIME

FAJITAS WITH BEEF, AVOCADO, POMODORO and LIME

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 2h 10 min (COOK TIME: 25 min / PREP TIME: 1h 5 min / PASSIVE TIME: 40 min)

cooking sketch Medium

4 Peoples

Ingredients

FOR THE MARINADE

  • 500 g beef (cut into strips)
  • 3 tablespoons tamari (soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger

FOR PREPARING THE MEAT

  • 70 ml meat broth
  • 2 tablespoons tamari (soy sauce)
  • 2 tablespoons cane sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • Pepper

FOR THE PEPPERS

  • 1/2 green peppers cut into strips
  • 1/2 yellow peppers cut into strips
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon extra virgin olive oil

FOR THE TOMATO SAUCE

  • 1 400g Mutti Finely Chopped Tomatoes Polpa
  • 1 yellow onion
  • 2 teaspoon rice vinegar
  • 1 fresh chili pepper
  • 3 dashes tabasco (optional)
  • extra virgin olive oil
  • Salt & pepper

TO SERVE

  • 4 Tortillas
  • 2 avocados
  • Juice of 2 limes
  • Salt & pepper
  • fresh parsley
  • Fresh coriander
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FAJITAS WITH BEEF, AVOCADO, POMODORO and LIME: Method

  1. Preparing the marinade: Place all ingredients in a medium-sized ovenproof dish. Add the meat, making sure it is completely covered by the marinade. Mix everything together. Then cover with cling film and let sit for at least 40 minutes.
  2. Cut the two avocados into cubes and put them in a bowl with the lime juice. Season with salt and pepper and mix well. Set the bowl aside.

FOR THE TOMATO SAUCE

  1. Cut the onion and chili pepper into fine cubes.
  2. Put a drop of oil in a pan and add the onion and chili pepper. Sauté for 2 minutes and then add the tomato pulp and two tablespoons of vinegar. Mix everything together well. Let simmer for 10 minutes, stirring occasionally. Add a pinch of salt, pepper and Tabasco.
  3. Reduce the heat and simmer for another 10 minutes until a homogeneous, thick sauce has formed. Let the sauce cool.
  4. Mix all the ingredients for preparing the meat together in a bowl.
  5. Then heat two tablespoons of extra virgin olive oil in a wok.
  6. Drain the marinated meat, add it to the wok in small portions and fry over high heat for a few minutes.
  7. To keep the meat tender, make sure it doesn't stick when searing
  8. If necessary, brown half of the meat first and then the second half.
  9. After cooking, remove the meat from the wok and place it in a bowl. Add 1 tablespoon of extra virgin olive oil, the peppers and ginger to the wok and fry for 2-3 minutes.
  10. Return the meat to the wok, mix with the peppers and fry for 2 minutes.
  11. Heat the tortillas in a pan and fill them with the meat and Mutti finely chopped tomatoes POLPA
  12. Serve with lime avocado and parsley (or cilantro).

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Also made with: Polpa


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