Easy beef fajitas

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
\N \N 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

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.

Recipe By : the California Culinary Academy

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