Mexican Beef Fajitas

Directions

1. 1
   Preheat the oven to 450F. Wash and dry the fresh produce. Peel and thinly slice the onion.
2. 2
   In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste.
3. 3
   While the rice cooks, using your hands, separate the sliced
4. 4
   While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot.
5. 5
   While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through.
6. 6
   Add the spice
7. 7
   Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crme frache and the juice of 2 lime wedges.
8. 8
   Transfer to a serving dish and set aside in a warm place.
9. 9
   beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot.
10. 10
    Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
11. 11
    Remove from the oven and carefully unwrap; transfer to a serving dish.
12. 12
    blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.
13. 13
    Drizzle with olive oil and season with salt and pepper to taste.
14. 14
    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste.
15. 15
    Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
16. 16
    Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.
17. 17
    While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through.
18. 18
    Add cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off.
19. 19
    Preheat the oven to 450F. Wash and dry the fresh produce. Peel and thinly slice the onion.
20. 20
    Transfer to a serving dish and set aside in a warm place.
21. 21
    While the rice cooks, using your hands, separate the sliced
22. 22
    While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot.
23. 23
    Remove from the oven and carefully unwrap; transfer to a serving dish.
24. 24
    Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.
25. 25
    Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crme frache and the juice of 2 lime wedges.
26. 26
    beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot.
27. 27
    Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
28. 28
    Transfer the filling to a serving dish; garnish with the cilantro.
29. 29
    Drizzle with olive oil and season with salt and pepper to taste.
30. 30
    Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
31. 31
    Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.
32. 32
    Serve with the lime rice, warmed tortillas, lime crme frache, and remaining lime wedges on the side. Enjoy!
33. 33
    Add the spice
34. 34
    blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.
35. 35
    Add cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off.
36. 36
    Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.
37. 37
    Transfer the filling to a serving dish; garnish with the cilantro.
38. 38
    Serve with the lime rice, warmed tortillas, lime crme frache, and remaining lime wedges on the side. Enjoy!