500g stir-fry beef
4 tablespoons vegetable oil
1 large onion, sliced
½ red capsicum, cut in strips
½ green capsicum, cut in strips
2 large tomatoes, cut in wedges
½-1 cup of any of the following:
BBCC SALSA PICANTE (Mild or Medium)
BBCC RED CAYENNE CHILLI SAUCE
BBCC GREEN JALAPENO CHILLI SAUCE
12 small flour tortillas
light sour cream
¼ cup chopped coriander
Heat 2 tablespoons oil in a pan over high heat. Add beef, stirring continuously until browned. Remove from pan and set aside. Heat the remaining 2 tablespoons oil and add onion and capsicum to the pan. Sauté for 2 minutes. Add tomato wedges and sauté for 1 minute. Return cooked beef to the pan and add salsa or chilli sauce and salt to taste. Stir to combine and sauté until heated through. While the meat cooks, heat flour tortillas as in the basic burrito recipe
Set everything out on the table. For each serving, spoon the beef/vegetable mixture down the centre of a hot tortilla, drizzle with lime juice and sour cream, additional salsa or chilli sauce and sprinkle with coriander. Fold over and eat as a soft taco.
Meat and vegetables can be cooked in advance and refrigerated. Reheat by stir-frying on high heat just until hot.
Substitute 4 chicken breast fillets sliced in thin strips. Cook in hot oil as directed above.
Serve fajitas with mexican pot beans on the side.