Fajitas Tepepan with Triple Salsa

Mix all the ingredients for the marinade. Cut the meat into small strips, add the marinade and marinate for 30 to 60 minutes.

Cut the bell bell pepper into strips.

Heat oil in a frying pan and brown meat. Add salt. Add bell pepper strips and roast until crispy.

Heat tortillas in the oven or in a dry frying pan and keep warm (e.g. wrapped in a dish).

Mango Salsa:

Dice mango. Cut off lemon balm and onion, grate ginger and squeeze lime.

Place mango cubes in a suitable bowl. Add ginger grated, lime juice, onion and lemon balm. Season with salt and a pinch of sugar.

Chipotle Salsa:

Trim onion, garlic and thyme. Glaze onions and garlic in oil. Add tomatoes, sugar and salt and simmer for 15 min. Add clear soup, cinnamon, thyme and chili spice. Bring to a boil once. Season to taste and cool.

Kitchen Herb Salsa:

Trim cilantro, parsley and marjoram, grind almond kernels and salt. Mix chopped culinary herbs with oil and mortared almond- salt mixture and season to taste.

Dressing:

Bring meat to table in “fajita” skillet (or any other skillet).

Fill salsa into small baking bowls and place separately on table like tortillas. In this dish, it is intentional that all guests fill their own tortillas to their liking. This is exceptional for family

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