Fajitas with beef, tomatoes, avocado and lime

Fajitas with beef, tomatoes, avocado and lime

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

65 min (COOK TIME: 40 min / PREP TIME: 25 min)

4 servings

Ingredients

For the marinade

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

For cooking the meat:

  • 70 ml meat stock
  • 2 tbsp tamari (soy sauce)
  • 2 tbsp cane sugar
  • 1 tsp rice vinegar
  • 1 tsp chilli sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • pepper

For the peppers

  • 1/2 green pepper cut into strips
  • 1/2 yellow pepper cut into strips
  • 1 tsp freshly grated ginger
  • 1 tbsp extra virgin olive oil

For the tomato sauce

  • 1 400 g cans Mutti Polpa
  • 1 golden onion
  • 1 fresh chilli
  • 3 drops tabasco (to taste)
  • Extra virgin olive oil
  • Salt and pepper

To serve

  • 4 tortillas
  • 2 avocados
  • Juice of two limes
  • Salt and pepper
  • Fresh parsley or coriander
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Method

  1. Prepare the marinade: pour all the ingredients into a medium-sized baking dish. Add the meat, coating it well in the sauce. Stir, cover with cling film and allow to rest for at least 40 minutes.
  2. Cut the two avocados into cubes and place them in a bowl with the lime juice. Season with salt and pepper and mix well. Set to one side.
  3. For the tomato sauce: Pour a drizzle of oil into a frying pan. Add the chopped onion and chilli pepper. Sauté for two minutes then add the tomato pulp and two tablespoons of vinegar and mix well. Cook for 10 minutes, stirring occasionally. Add a pinch of salt, pepper and tabasco. Lower the heat and cook for another 10 minutes until you get a smooth and fairly thick paste. Leave the sauce to cool.
  4. Mix all the ingredients for cooking the meat together in a bowl. Heat two tablespoons of extra virgin olive oil in a wok. Drain the meat from the marinade and add it gradually to the pan, sautéing it for a few minutes over a high heat. It should remain tender (do not allow the meat to pile up and cook half at a time if necessary).
  5. Once the meat is cooked, remove it from the wok and place in a bowl. Add a tablespoon of olive oil, the peppers and ginger to the same wok and sauté for 2/3 minutes. Add the meat back into the wok with the peppers and sauté for 2 minutes.
  6. Toast the tortillas in a frying pan, stuff with the meat and add the tomato sauce. Serve with the lime avocado and parsley (or coriander).

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Also made with: Polpa


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