Tortillas with Steak and Vegetable Filling
- 4 Whole-wheat tortillas (from a package)
- 2 Sirloin steak (about 200 g)
- 1 Red paprika
- 1 green paprika
- 1 onion
- Chili powder
- 2 tablespoons olive oil
- 1 scoop Mozzarella (125 g)
- 400 grams tomatoes
- 2 tablespoons minced cilantro
- 1 chopped shallot
- freshly ground peppers
- 3 tablespoons vegetable oil
- 100 grams acid Whipped cream
- 1 tablespoon Lime juice
Rinse peppers, drain and wipe dry and halve and remove seeds and ribs and cut into strips. Peel onion and cut into wedges.
Heat olive oil in a pan and fry steak on each side for about 4 minutes and season with salt and pepper and wrap in foil and keep warm. Add onions and peppers to pan and sauté and reduce heat and cook over medium heat for about 5 minutes. Season with salt, pepper, chili powder and oregano.
Cut mozzarella into cubes. Blanch tomatoes for a few seconds, drain and peel, quarter, core and cut into cubes. Mix tomatoes, chopped shallots, 1 tablespoon coriander and oil and season with salt and pepper.
Mix sour cream, chopped cilantro and lime juice.
Warm tortillas for a few minutes in preheated oven at 250°C (approximately 480°F).
Cut steak into strips and mix with vegetables and mozzarella.
Place steak filling on tortillas and fold and serve with tomato salsa and sour cream. Serve with rice and black beans.