Beef + Mushroom Fajitas
Source of Recipe
from an unnamed cookingdaily newsletter reader
List of Ingredients
Beef + Mushroom Fajitas
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
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 to only 1.8 grams per fajita. Garnish
each fajita with chopped fresh cilantro, fat free sour cream, and
hot-pepper sauce to taste.Recipe
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