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Beef And Cheese Fajitas

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  Lean flank steak 1 Pound (1 Piece)
  Tequila 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Coarsely ground pepper 1 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Frozen whole kernel corn 1 Cup (16 tbs)
  8 inch flour tortillas 8
  Vegetable oil 2 Tablespoon, divided
  Sweet red pepper 1 Large, cut into julienne strips
  Sliced green onions 3⁄4 Cup (12 tbs)
  Jalapeno peppers 2 , seeded and minced
  Diced tomato 1 Cup (16 tbs)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Sour cream 1⁄2 Cup (8 tbs)

Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/4-inch-wide strips.
Combine tequila and next 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well.
Add steak; seal bag, and shake.
Marinate in refrigerator 8 hours.
Remove steak from marinade; discard marinade.
Cook corn according to package directions, and set aside.
Wrap tortillas in aluminum foil, and bake at 325° for 15 minutes.
Pour 2 teaspoons oil around top of preheated wok, coating sides; heat at medium-high (375°) for 2 minutes.
Add red pepper strips and green onions; stir-fry 2 minutes.
Remove from wok.
Add 2 teaspoons oil to wok.
Add steak; stir-fry 5 minutes.
Remove steak from wok.
Add remaining 2 teaspoons oil to wok.
Return vegetables and steak to wok.
Stir in corn and jalapeno pepper; stir-fry 1 minute.
Divide steak mixture among tortillas.
Top each with tomato, cheese, and sour cream; roll up tortillas.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Beef And Cheese Fajitas Recipe