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Beef and Mushroom Fajitas




Source of Recipe


chitterlings


List of Ingredients




1/4-cup limejuice
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



Recipe



In a self-sealing plastic bag, mix the limejuice, 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. Garnish each fajita with chopped fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.