| 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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