Mexican Beef Fajitas

with Sweet Peppers & Lime Crème Fraîche

40 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

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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.

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.

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!