Beef Fajitas
Category | Subcategory | Source |
---|---|---|
Meats | Beef | Family Circle, 2-16-99, P. 138 |
Ingredients
- 1 clove garlic, finely chopped
- 2 tbs red wine vinegar
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 1 tsp olive oil
- 1 lbs flank steak thinly sliced
- 2 lge onions, thinly sliced
- 1/2 lbs mushrooms, sliced
- 3 plum tomatoes, chopped
- 1 picled jalapeno chile, cored,
- seeded and chopped
- 1 tsp cornstarch
- 1 tbs water
- 8 small (6") fat free flour
- tortillas, heated according to
- package directions.
Directions
- Combine garlic, vinegar, 1/2 tsp salt, oregano, pepper and 1 tsp
- olive oil in gallon size resealavle palstic food storage bag. Add
- steak; seal, refrigerate to marinate at least 1 hour.
- Remove beef from marinade; drain well, Discard marinade. Heat 1 tsp
- oil in large nonstick skillet over high heat. Add beef; saute until
- cooked through, about 5 minutes. Remove beef from skillet to plate;
- cover to keep warm.
- Add remaining teaspoon oil, onions and mushroomms to skillet; saute
- until onions are softened and mushrooms give off their juices; about
- 6 minutes. Add tomatoes, jalapeno and beef; cook until heated
- through, about 2 minutes.
- Stir together cornstarch, remaining 1/2 tsp salt and the water in
- small bowl until smooth. Pour into skillet; cook, stirring
- constantly, until mixturew thickens and bubbles, about 2 minutes.
- Spoon filling into warmed tortillas. Wrap up tortillas and serve.