Spicy Mexican Fajitas (serves 4–6)
Spices from the Spice Shop:
• Fajitas spice mix
• Habanero chili peppers
• Salsa spice mix
• Salt
• Pepper
Ingredients (total)
• 500 g rump steak (in one piece)
• 2 garlic cloves, crushed
• 2 tbsp (Mexican) beer
• 1 tbsp oil
• 1 tbsp Fajitas seasoning mix
• 3 tomatillos
• 2 cups of water
• 2 large avocados, washed, peeled, roughly chopped
• ¼ Habanero chili pepper
• 3 cloves of garlic
• 1 small onion
• 400 g cooked turtle beans (alternatively lentils or other beans)
• 200 g corn (frozen or canned)
• 1 large tomato
• 1 avocado
• 1 onion
• Juice of 1 lime
• 1 tbsp red wine vinegar
• 1 small bunch of fresh coriander
• 1 tbsp salsa spice mix
• 100 ml crème fraîche
• 50 ml sour cream
• Juice and zest of 1 lemon
• 16 corn tortillas
• Optional: grated cheese
• Optional: additional fresh coriander
Marinate and grill meat
Ingredients:
• 500 g rump steak (in one piece)
• 2 garlic cloves, crushed
• 2 tbsp (Mexican) beer
• 1 tbsp oil
• 1 tbsp Fajitas seasoning mix
Preparation:
Mix all ingredients, massage into the rump steak and marinate covered in the refrigerator for 5-6 hours (preferably overnight).
Preheat grill to 280 °C and grill the meat on both sides until roasted.
Reduce the temperature to 120 °C and let the steak cook over indirect heat until the core temperature reaches 58 °C.
Then let it rest for 10 minutes.
Aguacate Salsa
Ingredients:
• 3 tomatillos
• 2 cups of water
• 2 large avocados
• ¼ Habanero chili pepper
• 3 cloves of garlic
• 1 small onion
Preparation:
Destem the tomatillos and cook them in 2 cups of water for about 10-12 minutes until soft, then drain.
Blend with avocados, habanero, garlic and onion in a blender until creamy.
If necessary, add a little water until the consistency is nice and smooth.
Salsa fresca with turtle beans
Ingredients:
• 400 g cooked turtle beans
• 200 g corn
• 1 large tomato
• 1 avocado
• 1 onion
• Juice of 1 lime
• 1 tbsp red wine vinegar
• 1 small bunch of fresh coriander
• 1 tbsp salsa spice mix
• Salt
Preparation:
Drain the beans and corn. Deseed and dice the tomato.
Dice the avocado and onion as well.
Mix all ingredients in a bowl, stir well and let it sit in the refrigerator, covered, for at least 1 hour - preferably overnight.
Sour Cream
Ingredients:
• 100 ml crème fraîche
• 50 ml sour cream
• Juice and zest of 1 lemon
• Salt
• Pepper
Preparation:
Mix all ingredients until smooth, season with salt and pepper and refrigerate until ready to serve.
Other ingredients
• 16 corn tortillas
• Optional: grated cheese
• Optional: additional fresh coriander
Assemble fajitas
Wrap corn tortillas in aluminum foil and heat on the grill for 5 minutes at 120°C.
Cut the cooked steak into thin strips.
Cover tortillas with salsa fresca, add meat, and drizzle with salsa de aguacate and sour cream.
Garnish with cheese and fresh coriander if desired. Serve immediately.
Tip
If you lightly toast the corn tortillas over an open flame, they get that typical smoky flavor – just like fresh from a street stall in Mexico!
The story behind the fajitas
Fajitas are the symbol of Tex-Mex cuisine: uncomplicated, hearty, and always a highlight. Originally prepared by cowboys from leftover beef, fajitas evolved into a popular family meal with meat, vegetables, beans, and sauces.
With our Fajitas spice mix , Habanero chili and Salsa spice mix you bring the real taste of Mexico directly to your plate - perfect for hot summer evenings or convivial gatherings.
