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Ingredients
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 2 tablespoons olive oil
- 1 medium red sweet pepper, cut into thin bite-size strips (1 cup)
- 1 medium onion, chopped
- 1 to 2 chipotle peppers in adobo sauce, drained and chopped
- 1 pound boneless beef top loin steak, cut 3/4 inch thick
- 1 medium tomato, seeded and chopped
- flour tortillas, warmed
- Purchased guacamole
- Snipped fresh cilantro (optional)
Details
Preparation
Step 1
In a small bowl combine garlic salt, cumin, and oregano. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add 2 teaspoons of the garlic salt mixture, sweet pepper, onion, and chipotle peppers. Cook and stir for 2 to 3 minutes or just until vegetables are tender. Using a slotted spoon, remove vegetables from skillet; cover and keep warm.
Add remaining oil, remaining garlic salt mixture, and meat to same skillet. Cook meat over medium-high heat about 4 minutes on each side or until meat is slightly pink in the center. Transfer meat to a serving platter, reserving drippings in skillet. Thinly slice meat; cover and keep warm.
Return vegetables to skillet. Stir in tomato; heat through. Spoon vegetables over meat. To serve, fill tortillas with meat-vegetable mixture; roll up. Serve with guacamole. Garnish with fresh cilantro, if desired.
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