Beef fajitas #2

4 Servings

Ingredients

QuantityIngredient
1cupSliced onions
1cupSliced mushrooms
1teaspoonSafflower oil
cupDry sherry
1poundsSirlon tip; fat trimmed
2Serrano or Jalapeno chiles; seeded and minced
½teaspoonCumin
¼teaspoonGround coriander
1teaspoonMinced cilantro
4largesFlour tortillas
½cupBottled salsa
½Avocado; thinly sliced
1cupNonfat plain yogurt

Directions

Recipe By: the California Culinary Academy 1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-½-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.

2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .