Mexican-Style Steak Fajitas with Guacamole & Salsa
with melted cheese dip & beetroot tortilla chips
Wist je dat je avocado sneller rijpt als je hem naast een banaan in de fruitschaal legt? Wil je dat het nóg sneller gaat? Verpak ze dan samen in een papieren zak!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
½ piece
Avocado
25 g
Organic sour cream
(Contains Milk)
3 piece
Mini tortillas
(Contains Wheat May be present Soy, Mustard)
1 piece
Tomato
5 g
Fresh flat leaf parsley & coriander
(May be present Celery)
70 g
Corn
½ piece
Green bell pepper
½ piece
Bell pepper
25 g
Beetroot tortilla chips
15 g
Sliced jalapeños
½ piece
Onion
1.5 teaspoon
Smoked paprika
40 g
Grated Gouda
(Contains Milk)
½ piece
Lime
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Take the steak out of the fridge, wrap the tortillas in aluminium foil and set aside. Chop the bell pepper into thin strips and finely dice the tomato. Finely chop the onion and cut the lime into 8 wedges. Finely chop the coriander, parsley and jalapeños. Open and drain the corn.
Take three bowls and divide the onion equally between them. Transfer the tomato and half of the coriander to one bowl, along with the juice of 1 lime wedge per person. Mix well and season to taste with salt and pepper. Cut open the avocado and scoop the flesh into another bowl. Mash the avocado roughly with a fork, then add the rest of the coriander and the juice of 1 lime wedge per person. Season with salt and pepper. Transfer the chopped bell pepper to the third bowl with half of the smoked paprika. Season with salt and pepper and toss well to coat.
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the corn for around 5 minutes or until it starts to turn golden-brown, then add the bell pepper and fry for 6 - 8 minutes or until they are done. Transfer to a deep plate, cover with aluminium foil and set aside.
Prepare 75ml water per person. Melt half of the butter in a saucepan, add the flour and toast for 2 - 3 minutes or until golden-brown and fragrant. Gradually whisk in the water until smooth and well-incorporated. Add the grated cheese and stir until it has melted. Add the jalapeños and the rest of the smoked paprika, mix well and turn off the heat. Meanwhile, warm the tortillas in the oven for 2 - 3 minutes.
Heat the rest of the butter in the same frying pan you used for the vegetables over medium-high heat. When the butter is hot, fry the steak for 2 minutes on each side (or longer if preferred). Remove from the pan when finished.
Serve the guacamole, tomato salsa and the sour cream in small bowls. Cut the steak into thin slices, then serve on a board with the rest of the lime wedges. Stir the cheese sauce and heat briefly if necessary, then serve the sauce in a bowl and garnish with the parsley. Serve the corn and bell pepper in another bowl. Serve the tortilla wraps and the beetroot tortilla chips on the side and allow everyone to assemble their own fajitas.