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.
2h 10 min (COOK TIME: 25 min / PREP TIME: 1h 5 min / PASSIVE TIME: 40 min)
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
-
400g
Polpa (Finely Chopped Tomatoes)
-
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
- 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.
- 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
- Cut the onion and chili pepper into fine cubes.
- 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.
- Reduce the heat and simmer for another 10 minutes until a homogeneous, thick sauce has formed. Let the sauce cool.
- Mix all the ingredients for preparing the meat together in a bowl.
- Then heat two tablespoons of extra virgin olive oil in a wok.
- Drain the marinated meat, add it to the wok in small portions and fry over high heat for a few minutes.
- To keep the meat tender, make sure it doesn't stick when searing
- If necessary, brown half of the meat first and then the second half.
- 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.
- Return the meat to the wok, mix with the peppers and fry for 2 minutes.
- Heat the tortillas in a pan and fill them with the meat and Polpa (Finely Chopped Tomato)
- Serve with lime avocado and parsley (or cilantro).
