Recipe - Beef Fajitas With Pico De Gallo

FOR THE PICO DE GALLO
1 Green chilli
2 Tomatoes; deseeded and
minced
; finely
1 small Onion; minced finely
1 tablespoon White wine vinegar
1 tablespoon Chopped fresh coriander

FOR THE FAJITAS
1 tablespoon Polyunsaturated oil
1 Onion; chopped
1 Green pepper; deseeded and
; chopped
450 g Lean rump steak; cut or sliced up very
thinly
; (15oz)
1 teaspoon Ground cumin
1 tablespoon Lemon juice
Pepper

TO SERVE
150 g Greekstyle yogurt; (5oz)
8 Chappatis or tortillas

Cut the ends off the chilli, slice it lengthways in half and remove
the seeds. Slice the chilli thinly and mix it with the tomatoes,
onion, vinegar and coriander. Spoon into a serving bowl.

Preheat the oven to Gas Mark 4/180øC/350øF. Wrap the
chappatis/tortillas in foil and heat in the oven for 510 minutes or
until warmed through.

Meanwhile, to make the fajitas, heat the oil in a wok or large
fryingpan and stirfry the onion and green pepper over a high heat
for 5 minutes or until soft but not brown.

Add the beef and cook for a further 5 minutes.

Add the cumin and lemon juice, season with pepper, stir and cook for a
further minute. Transfer on to a warmed serving dish.

You can top your chappati/tortilla with some of the fajitas, a little
pico de gallo and a spoonful of yogurt and then roll it up.

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