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Beef Fajita Lettuce Wraps
Created by: Howcan Team
Ingredients
- 1 pound of flank steak, thinly sliced
- 1 tablespoon of olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 head of iceberg lettuce, leaves separated
- 1/2 cup of salsa
- 1/4 cup of sour cream
- 1/4 cup of chopped fresh cilantro
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced flank steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for 5-6 minutes until the vegetables are tender.
- Add the chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine with the vegetables.
- Return the cooked flank steak to the skillet and toss to combine with the vegetables and spices. Cook for an additional 2-3 minutes to heat through.
- To assemble the lettuce wraps, place a spoonful of the beef fajita mixture onto a lettuce leaf. Top with salsa, sour cream, and chopped cilantro.
- Serve immediately and enjoy!
Beef fajita lettuce wraps have a rich history rooted in Tex-Mex cuisine. Originating in the cattle ranches of South Texas, this dish was traditionally made with skirt steak, marinated in a zesty blend of lime juice, garlic, and Mexican spices. The meat is then grilled to perfection and served with sautéed peppers and onions. Renowned chefs like Diana Kennedy and Rick Bayless have popularized this dish, adding their own unique twists. Today, the best versions of this dish can be found in authentic Tex-Mex restaurants across Texas. The key to nailing this dish lies in the marination of the beef and the freshness of the lettuce used for the wraps. For a unique twist, some chefs also use alternative cuts of beef, such as flank steak, to add a different depth of flavor.
30 min
4
350 calories
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