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8 tortillas
2 tb Vegetable oil
1 garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin
Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled
jalapeno peppers should be chopped and may be omitted if not desired.
Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped
tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded
lettuce.
Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless
chicken breasts, cut into thin strips. Saut‚ for 3 to 5 minutes or until
no longer pink.
Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5
minutes
or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook
and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.
Remove from pan.
Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili
powder, lime juice, jalapeno peppers and cumin.
Return vegetables to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings. Fold up bottom edge,
then roll up.
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