Welcome back food family!
What are you having for Cinco de Mayo dinner?
We typically don't celebrate Cinco de Mayo but hey what the heck if that means beef 🥩 and shrimp 🍤 fajitas, margaritas 🍸and fun times with family and friends…why not, right?
They turned out delicious. I hope you enjoy the recipe as much as my family did.
Servings: 4
Ingredients:
3 lbs BEEF CHARCOAL STEAK
1 lbs LARGE SHRIMP
3 POBLANO PEPPERS sliced
1 ONION sliced
3 TOMATOES sliced
2 tbs OIL (Canola, Vegetable or Avocado)
PAPRIKA to taste
KNORR CHICKEN or BEEF BOUILLON to taste
SALT and PEPPER to taste
Instructions:
1-Slice the POBLANO PEPPERS, ONION and TOMATOES. Set aside.
2-Cut the BEEF in strips. Set aside.
3-Over medium heat add 1 tablespoon of OIL to a pot. Once hot add the BEEF. Season with KNORR SEASONING, SALT and PEPPER. Sauté for approximately 3 to 5 minutes. Cover the pot. Lower the heat to low and let the beef cook for another 5 minutes. Uncover the pot and keep tossing the beef until most of the liquid has evaporated and the beef gets toasty. Remove from the pot and set aside.
4-In the same pot over medium heat add another tablespoon of OIL. Once hot add the ONION and POBLANO PEPPERS. Sauté for approximately 2 minutes then toss in the TOMATOES. Mix for another minute then add the SHRIMP. Keep stirring for about 3 to 5 minutes or until the veggies are soft and the shrimp is fully cooked.
5-Return the beef to the pot. Mix with the vegetables and shrimp. Enjoy!
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