Fajitas with steak filling
easy
60 mins
60 mins
Ingredients
- 1 collar Coriander
- 1 Stalk Oregano
- 1 red onion
- 2 Garlic cloves
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Juice of 2 lemons
- 1 TEASPOON Chilli powder
- 1/2 TEASPOON ground caraway
- 1/2 TEASPOON Cayenne pepper
- 7-10 Tbsp Salt
- 800 g Hoof steak
- 1 Onion
- 2 red peppers
- 1 pack of "Flour tortillas" (thin cornmeal pancakes)
- 40 g Butter
- 4 TABLESPOONS Fresh cream
- 75 g Feta cheese
- 7-10 Tbsp Coriander leaves and chillies
Directions
- 1
Wash the coriander and oregano, pluck off the leaves and chop. Peel and chop the red onion and garlic. Mix 6 tablespoons olive oil, lemon juice and spices. Add herbs, onion and garlic. Dab meat dry and cut into fine strips. Add to the marinade, mix and marinate for about 2 hours.
- 2
Peel onion and cut into rings. Clean, wash and cut the bell peppers into strips. Remove the meat from the marinade, drain and fry it in the remaining hot oil all around. Add onion rings and paprika and cook for about 5 minutes. Add 4 tablespoons of the marinade and bring to the boil briefly. Season if necessary. Heat up tortillas briefly (in the oven or microwave). Melt the butter and spread a thin layer of it on the tortillas. Place the meat and vegetables in the middle of the tortillas and roll them up. Place them close together in a flat baking dish. Spread crème fraiche as a blob on top. Coarsely grate the cheese and sprinkle over the top.
- 3
Heat up tortillas briefly (in the oven or microwave). Melt the butter and spread a thin layer of it on the tortillas. Place the meat and vegetables in the middle of the tortillas and roll them up. Place them close together in a flat baking dish. Spread crème fraiche as a blob on top. Coarsely grate the cheese and sprinkle over the top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 15 minutes. Arrange on plates and garnish as desired with coriander leaves and chillies
Nutrition Facts
760 kcal
49 g
39 g
53 g
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