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    Beef and Mushroom Fajitas


    Source of Recipe


    www

    1/4 cup lime juice
    1 1/2 teaspoons chili powder
    1 teaspoon dried oregano
    1 teaspoon sugar
    3 cloves garlic, minced
    8 ounces beef top round, trimmed of fat and cut into thin strips
    4 ounces portobello mushroom or shiitake mushroom caps, cut into 1/2" slices
    1/2 Spanish onion, cut into 1/2" slices
    1/2 sweet red pepper, cut into 1/2" strips
    1/2 yellow pepper, cut into 1/2" strips
    Freshly ground black pepper
    Salt (optional)
    8 flour tortillas, (7" diameter), heated

    In a self-sealing plastic bag, mix the lime juice, chili powder,
    oregano, sugar, and garlic. Add the meat and mushrooms, seal the
    bag, and press gently to coat the meat with the marinade. Place in
    the refrigerator and marinate for 30 minutes. Coat a large non-stick
    skillet with no-stick vegetable oil spray. Warm over medium-high
    heat. Add the meat, mushrooms, and 2 tablespoons of the marinade.
    Cook, stirring frequently, for 4-5 minutes, or until the meat is
    cooked. Remove and set aside. Wash and dry the skillet. Coat with
    no-stick vegetable oil spray. Warm over medium-high heat. Add the
    onions, red peppers, and yellow peppers. Cover and cook for 1 to
    2 minutes, or until the onions start to release moisture. Uncover
    and cook, stirring frequently, for 4 to 5 minutes, or until the
    onions are golden. If necessary, add 1 or 2 teaspoons of water to
    prevent sticking. Season to taste with the black pepper and salt
    (if using). Place the tortillas on a work surface. Divide the beef
    mixture among them, spooning it down the middle. Top with the onions
    and peppers. Fold the tortillas to enclose the filling.

    to only 1.8 grams per fajita. Garnish each fajita with chopped
    fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.
    Makes 8 servings.

 

 

 


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