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BEEF FAJITAS
  • 1 cup sliced onions
  • 1 cup sliced mushrooms
  • 1 teaspoon safflower oil
  • 1/3 cup dry sherry
  • 1 pound sirlon tip -- fat trimmed
  • 2 serrano or jalapeno chiles -- seeded and minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1 teaspoon minced cilantro
  • 4 large flour tortillas
  • 1/2 cup bottled salsa
  • 1/2 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 1-1/2-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.

     
     

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