Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mexican Beef Fajitas

with Sweet Peppers & Lime Crème Fraîche

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

It’s fajita night, chefs! We’re cooking up our own savory filling of sautéed thin-sliced beef, onion, and sweet peppers, then tossing it all in a smoky blend of Mexican spices. (If you have one, feel free to cook your filling in a cast iron pan, which helps give the beef its delicious sear.) Sides of rice and lime crème fraîche are perfect for adding along with the beef and vegetables to fill warm corn tortillas—served separately, so you can customize your fajitas just the way you like.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the lime crème fraîche:
1 Prepare the ingredients & make the lime crème fraîche:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crème fraîche and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper to taste.

Make the lime rice:
2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Brown the beef:
3 Brown the beef:

While the rice cooks, using your hands, separate the sliced beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot. Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through. Remove from the oven and carefully unwrap; transfer to a serving dish.

Make the filling & plate your dish:
6 Make the filling & plate your dish:

Add the spice blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer the filling to a serving dish; garnish with the cilantro. Serve with the lime rice, warmed tortillas, lime crème fraîche, and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the lime crème fraîche:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crème fraîche and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper to taste.

2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the lime rice:
Brown the beef:
3 Brown the beef:

While the rice cooks, using your hands, separate the sliced beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot. Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Cook the vegetables:
Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through. Remove from the oven and carefully unwrap; transfer to a serving dish.

6 Make the filling & plate your dish:

Add the spice blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer the filling to a serving dish; garnish with the cilantro. Serve with the lime rice, warmed tortillas, lime crème fraîche, and remaining lime wedges on the side. Enjoy!

Make the filling & plate your dish: