Beef fajitas #2

Yield: 4 Servings

Measure Ingredient
1 cup Sliced onions
1 cup Sliced mushrooms
1 teaspoon Safflower oil
⅓ cup Dry sherry
1 pounds Sirlon tip; fat trimmed
2 \N Serrano or Jalapeno chiles; seeded and minced
½ teaspoon Cumin
¼ teaspoon Ground coriander
1 teaspoon Minced cilantro
4 larges Flour tortillas
½ cup Bottled salsa
½ \N Avocado; thinly sliced
1 cup Nonfat plain yogurt

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.


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

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