Arrachera “skirt steak” fajitas
Difficulty:
Serves: 5 people
15 min
Ingredients
- 750 g arrachera steak
- 2 Red Peppers
- 1 Green Pepper
- 1/2 onion
- Carey Pickled Jalapeño Nachos
- 1 1/2 tablespoons vegetable oil
- 1 tsp Worcestershire sauce
- juice of 1/2 lemon
- Salt and pepper to taste
- Tortillas
- Carey Casera Mexican Sauce
Fajitas de arrachera
Difficulty:
Serves: 5 people
15 min
Preparation:
- Divide the peppers and remove the seeds, julienne along with the onion and cut the skirt steak into strips.
- Heat the oil in a large skillet and fry the onion. Add the bell peppers and drain the Carey Pickled Jalapeño Nachos to add to the mix.
- Add salt and pepper to taste, Worcestershire sauce and lemon juice. Incorporate the skirt steak into fajitas and cook for 10 minutes;
- Stir constantly to brown the meat on all sides. Cook for 2 more minutes and rectify the seasoning.
- Serve hot and accompany with tortillas and Carey Casera Mexican Sauce to taste.
