| Beef Fajitas ~ 1 lb skirt or flank steak beef marinade shown on the left 2-3 portobella mushrooms, sliced 1 green or red pepper, cut into strips 1 medium onion, cut into rings or strips 3 tbsp olive oil Group 1~ mixed together ½ tsp comino ½ tsp chipotle powder (substitute with chile powder if chipotle is not available) 1/8 tsp freshly ground black pepper 1 tsp salt or to taste 8 6-inch flour tortillas Garnishes: Pico de Gallo, Sour Cream, Guacamole as a condiment use one of the three sauces on the left: Salsita Ancho, Salsita Habanero or Salsita Jalapeño these can be purchased at your local supermarket or Mexican store. Goya Salsita (online sales) 1. In a bowl, marinate steak in beef marinade. The longer it marinates the better the taste. Refrigerate until ready to use. 2. In a skillet on medium, heat 2 tbsp oil and sauté onion and mushrooms until onions are golden. Stir in peppers and cook another minute. Sprinkle with group 1; remove from skillet and keep warm. 3. Add 1 tbsp oil to pan; turn heat to medium high. Cook flank steak until desired doneness. Remove allow to rest for a few minutes before cutting. Cut into thin slices against or across the grain. 4. Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes. 5. On a large platter, arrange steak, onion mixture and garnishes. Keep the tortillas warm in cloth kitchen towel or tortilla warmer. Serves 4 |
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