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Recipe: Fajitas
Similar Categories: Fajitas
Fajitas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dinner Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fajita Marinade (see below)
1 1/2 pound beef boneless top sirloin steak -- 1 1/2 inches
thick
12 flour tortillas (10 inches in diameter)
2 tablespoons vegetable oil
2 large onions -- sliced
2 medium green or red bell peppers -- cut into 1/4-inch
strips
1 (8 ounce) jar picante sauce (1 cup)
1 cup Cheddar cheese (4 ounces) -- shredded
OR
1 cup Monterey Jack cheese (4 ounces) -- shredded
1 1/2 cups prepared guacamole
3/4 cup sour cream
FAJITA MARINADE
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Mix Fajita Marinade ingredients in ungreased, square glass baking dish, 8
× 8 × 2 inches. Set aside.
Trim excess fat from beef. Pierce beef with fork in several places. Place
beef in marinade, turning to coat both sides. Cover and refrigerate at
least 8 hours but no longer than 24 hours, turning beef occasionally.
Heat oven to 325º.
Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until
warm. Remove tortillas from oven; keep wrapped.
Set oven control to Broil.
Remove beef from marinade; reserve marinade. Place beef on rack in broiler
pan. (For easy cleanup, line broker pan with aluminum foil before placing
beef on rack.) Broil beef with top about 3 inches from heat about 8
minutes or until brown. Turn; brush beef with marinade. Broil 7 to 8
minutes longer for medium-rare to medium. Discard any remaining marinade.
While beef is broiling, heat oil in 10-inch skillet over medium-high feet.
Cook onions and bell peppers in oil 6 to 8 minutes, stirring frequently,
until crisp-tender. Cut beef across grain into very thin slices.
For each fajita, place a few slices of beef, some of the onion mixture, 1
heaping tablespoonful each picante sauce and cheese, about 2 tablespoons
Guacamole and 1 tablespoon sour cream in center of tortilla. Fold 1 end of
tortilla up about 1 inch over filling; fold right and left sides over
folded end, overlapping. Fold remaining end down.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories; 11g Fat (80.7%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 16mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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