INGREDIENTS

INSTRUCTIONS

1/4  Cup           Oil,Vegetable 1/4 Cup Wine Vinegar,Red 1 Teaspoon Sugar
1      Teaspoon      Oregano,Dried Leaves 1 Teaspoon Chili Powder 1/2
Teaspoon      Garlic Powder 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 10
Large         Tortilla,Flour 2 Large Onions -- Sliced 2 Medium Bell
Peppers,Green/Red -- 1/4-in  2 Tablespoons Oil,Vegetable 1 Cup Cheddar
Cheese,Shredded* 8 Ounces Picante Sauce Guacamole** 3/4 Cup Sour Cream
*Use Monterey Jack cheese if you prefer. **Use homemade or purchase
guacamole,about 1 1/2 cups. 1-Trim excess fat from steak. Prick steak in
several places with a fork. Mix 1/4 cup oil, wine vinegar, sugar, oregano,
chili powder, garlic powder, salt and pepper. Place in 8-in square baking
dish. Place beef in dish and turn to coat all sides with the marinade.
Cover and refrigerate 8-12 hours, turning beef occasionally. 2-Wrap
tortillas in foil and heat in 325 degree oven about 15 minutes or until
warmed. Remove from oven and keep warm by leaving in foil. 3-Remove beef
from marinade and reserve the marinade. Set oven to broil. Broil beef about
3 inches from heat until brown, about 8 minutes. Turn and brush with
marinade; broil 8 minutes longer or until as done as you prefer. 16 minutes
total will cook beef to medium done stage. 4-Remove beef and place on
serving platter. Slice beef into very thin diagonal slices. 5-For each
serving, place some beef, onion, green or red pepper, cheese, picante
sauce, Guacamole and sour cream in center of each tortilla. fold 1 end up
about 1-inch over meat mixture; fold right and left sides over folded ends.
Yield: 5 servings of 2 fajitas each.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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