Fajitas with Roast Beef Recipe
These easy fajitas are best for using up the extra Coriander-Dusted Roast Beef and gravy.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
Pairing Notes: Peppery, plummy Argentinean Malbec.
For more recipes, please visit Foodandwine.com
Ingredients
| Canola oil | 2 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| Red bell pepper | 1 Large, thinly sliced | |
| Garlic | 2 Clove (5gm), thinly sliced | |
| Chili powder | 1 Tablespoon | |
| Kosher salt and freshly ground pepper | ||
| Half of the <a href="http://foodandwine.com/recipes/coriander-dusted-roast-beef">Coriander-Dusted Roast Beef</a> | ||
| Coriander | 1/4 Cup (16 tbs) | |
| Flour tortillas | 8 | |
| Salsa, sour cream and cilantro, for serving | ||
Directions
In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.
Chef
