| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Beef | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1 | sm | Onion (or 3-4 green onions |
| W/tops) | ||
| 1/2 | tb | Green chilies, chopped |
| 1 | tb | Green peppercorns |
| 1/2 | c | White wine |
| 3/4 | c | Half & half |
| Sirloin, sliced thinly | ||
| (freshly grilled or | ||
| Leftover) | ||
| Flour tortillas, lg. size | ||
| (warm in microwave to | ||
| Soften) | ||
| Dash of coriander | ||
| Dash of salt |
INSTRUCTIONS
SAUCE Contributed to the echo by: Debra Heng STEAK FAJITAS Saute onion and chilies until softened. Add green peppercorns and wine; reduce until most of wine is evaporated to a syrup consistency. Add cream and continue to simmer until sauce is thick enough to coat a spoon. Don't let it get pasty, though; watch carefully. Lower heat, salt to taste. Add more butter if necessary. Toss in cilantro or parsley. Add beef and stir just to coat if freshly grilled; if leftover, heat just 'til warm. Spoon into tortillas. Add fresh chopped tomato or salsa, guacamole, sour cream, shredded lettuce and cheddar. Fold up like a burrito and enjoy! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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