Luis May Rejón

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Fajitas de Carne "Tompas"

45 mins
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Delicious fajitas in tomato sauce with potato and mint aroma.
Learn more about Luis May Rejón


6 portions
  • oils
  • 1/4 onions
  • 1 tablespoon chicken consommé
  • 1 carrot, scratched
  • peppermint, chopped
  • dried basil, chopped
  • garlic
  • ground peppers
  • 1/2 kilos mashed tomatoes
  • 1/2 kilos potato
  • 2 tablespoons English sauce
  • 5 lemons, its juice
  • 1/2 kilos beef steak


Mix very well in a large bowl (enough to cover the meat) the juice of 5 lemons, 2 tablespoons of English sauce, garlic powder, ground pepper, 1 tablespoon of chopped dried basil and the striped carrot. Reserve.
Cut the steaks into thin fajitas and pour in the previous preparation. Let marinate 15 min. or the time we prepare the rest.
Apart ... we peel the potatoes and cut them into cubes and put them in a bowl of water with the tablespoon of broth in chicken.
We cut the onions in "julianas".
In a wok (or deep and deep sate), over high heat, add oil (enough to brown the potatoes) and heat over high heat.
Drain the potatoes and brown them until this stockings cooked.
Add the onions and continue to sauté until the onions take a transparent color and the potatoes are more cooked.
Add the fajitas and 5 tablespoons of the juice where we marinade and let cook for 5 min.
When the meat is almost cooked add the tomato puree and let it cook over low heat. Sprinkle 1 tablespoon of fresh mint and let it finish cooking.


Accompany with a white rice and decorate with the carrots you used to marinate the meat. Sprinkle fresh mint on the saucer


Do not add salt because several ingredients are already salted, such as chicken powder and English sauce. If you do not have basil or mint, there are no problems and we cook everything else normal. To improve the flavor you can leave the meat marinated 24 hours.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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