Make 100% homemade fajitas with a flavorful filling, all enhanced by a PDO olive oil!
Ingredients for our beef fajitas with vegetables, avocado and PDO olive oil (serves 4)
- 8 homemade tortillas
- 1 can of corn
- 1 onion
- 3 tomatoes
- 1 red bell pepper
- ½ tsp of Cayenne or Espelette pepper for a milder option, or 1 level tsp of hot chili paste, or a few drops of Tabasco
- 8 leaves of Batavia or leaf lettuce
- 1 avocado
- 200 g of grated Gruyère cheese
- 1.5 tbsp of PDO olive oil
- 1 tsp of dried garlic granules
- Fresh coriander
- Salt and freshly ground pepper
Preparation
Slice the beef into thin strips to ensure quick cooking and a tender texture. Drain the corn, then prepare the vegetables by washing them first. Deseed the tomatoes and dice them finely, then slice the bell pepper into thin strips. Finely chop the onion.
In a hot pan, heat a drizzle of PDO olive oil. Sear the beef strips quickly to brown them without overcooking, then set aside.
In the same pan, add another drizzle of olive oil and gently sauté the onion until golden and translucent. Then add the tomatoes and bell pepper, and let the mixture simmer over low heat for about 20 minutes. Add the corn five minutes before the end of cooking to preserve its texture.
Return the beef to the pan, season with a pinch of chili, a touch of dried garlic, and, if desired, a few fresh coriander leaves for a subtle aromatic finish. Let simmer a few more minutes so the flavors meld.
Meanwhile, peel and pit the avocado, then slice it thinly. Warm the tortillas in the oven, a pan, or microwave until soft and ready to fill.
To assemble: on each warm tortilla, add a generous portion of the beef and vegetable mixture, a few lettuce leaves, avocado slices, and a few shavings of your choice of cheese (aged Parmesan, aged Cheddar, or fresh cheese). Fold the bottom, roll gently, and serve immediately for a delicious homemade experience.