| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Low, Fat | 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
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. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”