Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 pounds very lean skirt or bottom-round steak, cut 1/4-inch thick and trimmed of visible fat
- 1 lime
- 4 large garlic cloves, pressed through a garlic press
- 1 to 2 tsp pequin quebrado or crushed red pepper flakes
- 2 tsp vegetable oil
- 1/4 cup brandy
- 4 to 6 (12-inch) flour tortillas
- 4 to 6 romaine lettuce leaves, cut crosswise into 1-inch strips
- Salsa, chopped onions, chopped tomatoes, chopped fresh cilantro, sour cream,& guacamole, for serving with the fajitas, if desired
Directions
Cut the steak into 4 to 6 equal-size rectangles. Pound the steak pieces to flatten them as thin as possible.
Cut the lime in half and squeeze the juice over both sides of each piece of steak.
Stack the steaks on a plate and let stand for about 30 minutes. Preheat the oven to 250 degrees F.
Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it should smoke).
At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4 to 6 dinner plates.
Add the oil to the skillet and quickly sear the meat on both sides. Add the brandy to the hot skillet.
Flame the meat by touching the brandy with a lighted match and let the flames burn down.
(Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they subside.)
Top the warm tortillas with lettuce and pieces of steak.
Garnish with salsa, onions, tomatoes, cilantro, sour cream, and guacamole, if desired.
To serve,roll each tortilla around the mixture.