Fajitas

By Roger829

Ingredients

• Fajita Marinade (see recipe)
• 1 1/2 pounds boneless beef sirloin steaks 1 1/2 inches thick
• 12 flour tortillas (8 to 10 inches in diameter)
• 2 tablespoons vegetable oil
• 2 large onions , sliced
• 2 medium green bell peppers or red, cut into 1/4 inch strips
• 1 (8-ounce) jar picante sauce (1 cup)
• 1 cup shredded cheddar cheese or Monterey Jack (4 ounces)
• 1 1/2 cups guacamole (see recipe) or prepared guacamole
• 3/4 cup sour cream

Details

Servings 6

Preparation

Step 1

1. Make Fajita Marinade in small bowl.

2. Remove fat from beef. Pierce beef with fork in several places. Place beef in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over beef turn beef to coat with marinade. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally.

3. Heat oven to 325°.

4. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven keep wrapped.

5. Set oven control to broil.

6. Remove beef from marinade reserve marinade. Place beef on rack in broiler pan. (For easy cleanup, line broiler pan with aluminum foil before placing beef on rack.) Broil beef with top about 3 inches from heat about 8 minutes or until brown. Turn brush beef with marinade. Broil 7 to 8 minutes longer for medium-rare to medium. (Also see Recommended Meat Doneness.) Discard any remaining marinade.

7. While beef is broiling, heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in oil 6 to 8 minutes, stirring frequently, until crisp-tender.

8. Cut beef across grain into very thin slices. For each fajita, place a few slices of beef, some of the onion mixture, 1 heaping tablespoonful each picante sauce and cheese, about 2 tablespoons Guacamole and 1 tablespoon sour cream on center of tortilla. Fold 1 end of tortilla up about 1 inch over filling fold right and left sides over folded end, overlapping. Fold remaining end down.