| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced onions |
| 1 |
c |
Sliced mushrooms |
| 1 |
ts |
Safflower oil |
| 1/3 |
c |
Dry sherry |
| 1 |
lb |
Sirlon tip; fat trimmed |
| 2 |
|
Serrano or Jalapeno chiles; seeded and minced |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Ground coriander |
| 1 |
ts |
Minced cilantro |
| 4 |
lg |
Flour tortillas |
| 1/2 |
c |
Bottled salsa |
| 1/2 |
|
Avocado; thinly sliced |
| 1 |
c |
Nonfat plain yogurt |
INSTRUCTIONS
Recipe By: the California Culinary Academy
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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