Sastojci: 500 g junece slabine (rozbratne), 500 g pilećih prsa, 200 g škampa (ociscenih iznutra i bez repova), 3 paprike, 1 glavica crnog luka (narezana tanko), 3 čena belog luka, 3 kašike pilećeg bujona, 2 limete, 2 kašike limete, 2 kasice maslinovog ulja + 2 kasicice, so, zacinski miks za cepkano meso i povrce fahitas.
Priprema:
1. Očistite paprike, crni luk i beli luk. Sitno iseći beli luk. Paprike i luk iseći na trakice.
2. Začinite biftek, piletinu i škampe solju i mešavinom začina fahitas.
3. Ostavite da stoji 30 minuta.
4. Zagrejte široki tiganj sa poklopcem sa 2 kašike maslinovog ulja na srednje jakoj vatri (5) dok ne postane vruce.
5. Dodajte piletinu i pržite do zlatne boje, 5 do 6 minuta, okrenite i pržite drugu stranu.
6. Smanjite toplotu na srednje nisku (3), a zatim pokrijte tiganj poklopcem i pržite 10 do 15 minuta.
7. Prebacite piletinu na tanjir i prekrijte aluminijumskom folijom.
8. Očistite tiganj.
9. Zagrejte tiganj sa 2 kašičice maslinovog ulja na srednje jakoj (5) vatri dok se ne bude vruce.
10. Dodajte junece meso i pržite 5 do 6 minuta dok ne porumene, a zatim ga okrenite na drugu stranu i ostavite da se prži još 5 do 6 minuta.
11. Odrezak prebacite na tanjir sa piletinom.
12. U tiganj dodajte dve kašičice ulja i na srednje visokoj temperaturi (5) zagrejati.
13. Dodajte crni luk, papriku, beli luk i prstohvat soli. Pržite, mešajući, dok povrće ne počne da omekša i malo porumeni, oko 5 minuta.
14. Pomerite paprike i luk na jednu stranu tiganja. Dodajte škampe u tiganj i pržite, okrećući jednom, 2 do 3 minuta.
15. Pržene škampe prebacite na tanjir.
16. Smanjite vatru na srednje nisku (3), stavite povrće na dno tiganja, dodajte bujon i pržite 1 minut.
17. Narežite piletinu i šniclu, pa poređajte sa škampima na papriku i luk.
18. Iscedite sok od limete na vrhu.
Držite u frižideru do 3 dana.
Ingredients: 500 g beef flank or strip steak (beef short loin), 500 g chicken breast, 200 g shrimp (deveined), 3 bell peppers, 1 onion (sliced), 3 cloves of garlic, 3 tablespoons chicken broth, 2 limes, 2 tablespoons olive oil + 2 teaspoons, salt, fajita spice mix.
Preparation:
1. Clean bell peppers, onion and garlic. Cut finely garlic. Bell peppers and onion cut into strips.
2. Season the steak, chicken, and shrimp with salt and fajita spice mix.
3. Set aside for 30 minutes.
4. Heat a wide skillet with a lid with 2 tbsps olive oil in the over medium-high heat (5) until hot.
5. Add chicken and fry until golden, 5 to 6 minutes, flip and sear the other side.
6. Reduce the heat to medium low (3), then cover the skillet with its lid and fry for 10 to 15 minutes.
7. Transfer chicken to a plate and cover with aluminum foil.
8. Clean the skillet.
9. Heat the skillet with 2 tsps of olive oil over medium high (5) heat until hot.
10. Add the steak and fry for 5 to 6 minutes until brown, then flip to the other side and let sear for another 5 to 6 minutes.
11. Transfer the steak to the plate with the chicken.
12. Put in the skillet 2 tsps of olive oil on medium-high heat (5) until hot.
13. Add the onions, peppers, garlic, and a pinch of salt. Fry, stirring, until the veggies start to soften and brown a bit, about 5 minutes.
14. Move peppers and onions on one side of the pan. Add the shrimp to the pan and fry, flipping once, 2 to 3 minutes.
15. Transfer the fried shrimp to a plate.
16. Turn the heat down to medium low (3), put the vegetables on the bottom of the skillet, add broth and fry for 1 minute.
17. Slice the chicken and steak, then arrange with shrimp on the peppers and onions.
18. Squeeze lime juice on top.
Keep in the fridge for up to 3 days.
No comments:
Post a Comment