Ingredients:

  • 1 lb (450 g) beef sirloin, diced into bite-sized pieces
  • 1 lb (450 g) pork shoulder, diced into bite-sized pieces
  • 1/2 lb (225 g) smoked chorizo, sliced
  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon (1 g) cayenne pepper (optional for heat)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Dice the sirloin, pork shoulder, and chorizo; chop the onion, garlic, bell peppers, and halve the cherry tomatoes.
  2. Preheat the large skillet over medium-high heat and add the olive oil.
  3. Add beef and pork to the skillet, seasoning with salt and pepper. Sauté until browned (approximately 5-7 minutes). Add the chorizo for the last 2 minutes and mix.
  4. Stir in the onion and garlic, cooking until softened (about 3 minutes).
  5. Add the bell peppers and tomatoes to the skillet and sauté until just tender (approximately 5-7 minutes).
  6. Sprinkle cumin, smoked paprika, oregano, cayenne (if using), and lime juice. Stir well to combine and cook for another 2-3 minutes.
  7. Check seasoning and adjust salt and pepper as necessary.
  8. Transfer to a serving dish and garnish with fresh cilantro and lime wedges.