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