Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled
jalapeno peppers should be chopped and may be omitted if not desired.
Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped
tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce.
Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless
chicken breasts, cut into thin strips. Saut. for 3 to 5 minutes or until no
longer pink. Directions: Wrap stacked tortillas in foil. Bake at 350F(180C)
for 5 minutes or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5
minutes or until tender. Remove from pan. Add remaining oil to skillet.
Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno
peppers and cumin. Return vegetables to skillet and heat through. Spoon
meat mixture onto centre of each tortilla, top with desired toppings. Fold
up bottom edge, then roll up.
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