Beef And Cheese Fajitas
|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.