Fajitas a la Jette

Ingredients for Fajitas a la Jette

Instructions for Fajitas a la Jette

To prepare the Fajitas a la Jette recipe, please follow these instructions:

Cut the tendons and barley from the meat and cut it into 2 x 2 cm tern. Pay attention to the skin on the underside as well as the inside.

Marinate the meat in whiskey, salt, pepper, cumin, broth and ketchup
3) Chop onions, spring onions and peppers

Put the meat for a moment on the forehead so that the pores are closed.

Dry the maizena over the meat and stir in it, so that a sauce-like layer of meat is laid

Place baking paper on 37 x 43 cm frying pan and place tortillas on it

Benefit all the filling on the 6 tortillas incl. Half of the cream fries and half of the cheese and close the tortillas about the filling with the joint downwards.

Sprinkle the rest of the cheese over the tortillas and bag them in the oven for 15-20 minutes until the cheese is golden


Guacamole: Cut the avocado along and pull the stone out. Dig the fruit meat out with a spoon. Mash the meatloaf with a fork and add the rest of creme fraichen, as well as the juice of ½ lemon or lime and a little salt and pepper and 1 tablespoon of onion powder. Serve in a small bowl of fajitas.