Fajitas with beef, tomatoes, avocado and lime
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
1h 5 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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Fajitas with beef, tomatoes, avocado and lime: Method
- 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.
- 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.
- 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.
- 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).
- 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.
- 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).
