Ethnic/North & South America
| Beef Fajitas
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.