Beef fajitas

Ingredients

• 500 g beef steak, cut into thin strips
• 1 red pepper
• 1 green pepper
• 1 onion
• 2 garlic cloves
• 1 lime
• 2 tbsp olive oil
• 8 wheat tortillas
• 1 1/2 tsp Xalte Chipotle salt

Method

1. 1Peel the garlic cloves and chop them very finely. Cut the lime in half: one half is for the marinade and the other you cut into wedges for serving.
2. 2Put the strips of beef in a bowl with 1 tsp of the Xalte Chipotle salt, the chopped garlic and the juice of half the lime. Mix well and leave to rest for 10 minutes at room temperature.
3. 3Meanwhile, wash the peppers, remove the stalks, seeds and white parts, and cut them into strips 1 cm wide. Peel the onion and cut it into strips of the same thickness.
4. 4Heat 1 tbsp of the oil in a large frying pan over a high heat and add the peppers, the onion and the remaining 1/2 tsp of Xalte Chipotle salt. Stir-fry for 6 to 8 minutes, until soft but still holding their shape and browned at the edges; tip them onto a plate.
5. 5In the same pan, heat the remaining tablespoon of oil over a high heat and spread the beef out in a single layer. If the pan is small, cook it in two batches, because piled up it stews in its own juices instead of browning.
6. 6Leave the meat for 1 minute without moving it and then stir-fry it for 2 to 3 minutes more, until browned on all sides. Return the vegetables to the pan and toss for 1 minute.
7. 7Warm the tortillas in another frying pan with no oil over a medium heat, 20 seconds on each side, and wrap them in a clean tea towel so they do not dry out.
8. 8Take the pan to the table with the tortillas and the lime wedges. Each person fills their tortillas with a few spoonfuls of meat and vegetables, squeezes over a little lime and rolls them up.