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Matthew Valleau
Texmex fajitas
Fajitas in Texan-Mexican style with ribeye, citrus fruits, jalapeños, paprika, onion and garlic.
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Ingredients
Directions
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Squeeze out the orange and lime. Slice the garlic.
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Dab the ribeyes dry with kitchen paper and put them in a dish where they just fit.
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Mix the orange and lime juice with the Worcester sauce, garlic and oil and pour over the meat.
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Leave to marinate outside the refrigerator for 2 hours.
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Cut the onions into rings. Remove the seeds from the peppers and cut the flesh into rings.
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Remove the meat from the marinade, pat dry and sprinkle with salt and pepper.
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Heat the grill pan. Gril the ribeyes 3-4 min. Halfway. Remove the meat from the pan and leave to rest for 5 minutes under a lid or aluminum foil.
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Meanwhile, grill the onion and paprika for 4 minutes in the grill pan. Change regularly. Add the jalapeños the last minute.
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Heat the tortillas in a frying pan. Cut the meat into thin strips.
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Serve the tortillas with the meat, vegetables and sour cream. Bon appétit! .
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Nutrition
585Calories
Sodium24% DV575mg
Fat42% DV27g
Protein52% DV26g
Carbs19% DV56g
Fiber24% DV6g
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