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Laura Stone's Mexican Fajitas

By Laura Stone from October 2013 Issue

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Mexican fajitas

Ingredients

Marinade
2 Tbsp olive oil
1/2 tsp ground cumin
2 cloves minced garlic
1/2 fresh jalapeno, seeded and minced
Juice of 1 lime

Filling
1-2 thin-cut sirloin steaks, about 8 oz, tenderized and sliced into strips
2 Tbsp vegetable oil
1 onion, peeled
1-2 bell peppers, any color
1 C mushrooms, sliced
Salt and pepper to taste
4 large or 8 small flour tortillas

Toppings
Sour cream
Shredded cheese
Chopped tomatoes
Shredded lettuce

Servings 4

Combine marinade ingredients in a small bowl. Add beef strips and stir to coat. Marinate at least 1 hour or overnight in the refrigerator.

Heat 1 Tbsp vegetable oil in a wide, heavy skillet. When the oil is very hot, add meat. Stir to cook meat on all sides and remove from skillet. Add another tablespoon of oil and add onion, bell pepper, mushrooms, salt, and pepper. Cover and cook over medium heat for 5-6 minutes, stirring occasionally. Serve on warmed flour tortillas with toppings of choice. Serves 4.