Ground Beef & Mushroom Fajitas
Cabbage & String Bean Slaw with Crema-Lime Dressing
Ask and you shall receive! So say these big, warm, welcoming wheat tortillas waiting to host a pileup of tasty fillings. And we’ve got them to spare. There’s browned ground beef brimming with a complex mix of ancho chilies, dried bell peppers and sesame seeds, with sliced mushrooms snuggled in there for extra texture. When dressed with a blend of crema and avocado-lime vinaigrette, sautéed string beans, shredded cabbage and cilantro make for an enticingly crunchy, creamy coleslaw.
We will send you:
Shredded red cabbage
Bunch of cilantro
Sliced cremini mushrooms
Wheat flour tortillas
Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Salt & pepper
Mise en place
Preheat the oven to 450°F. Remove the stem ends of the string beans; halve crosswise. Roughly chop the cilantro leaves and stems.
Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, stirring frequently, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Sauté, stirring frequently, 1 to 2 min., until crisp-tender. Transfer to a bowl and let cool slightly; add the cabbage and up to ¼ of the cilantro. Wipe out and reserve the pan.
Make the filling
In the same pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, stirring occasionally, 3 to 5 min., until browned. Add the beef* and onions; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace and ⅔ of the remaining cilantro; cook, stirring well, 1 to 2 min., until fragrant. Set aside in a warm spot.
Warm the tortillas
While the filling cooks, stack and tightly wrap the tortillas in a large piece of foil. Warm directly on an oven rack, 3 to 4 min., until heated through. Keep wrapped until ready to serve.
Make the dressing & slaw
In a small bowl, combine the vinaigrette, crema, 1 tbsp olive oil and 1 tbsp water (double the olive oil and water for 4 portions); season with the remaining spices and S&P. Stir well. To the bowl of beans and cabbage, add ½ the dressing; toss well.
Assemble & serve
Divide the tortillas between your plates. Top with the filling, a spoonful of slaw and the remaining dressing. Garnish with the remaining cilantro. Serve any remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.