Fajitas
Ingredient Notes: Beef steak should be sirloin, flank or round. I suggest Sirloin for the most tender fajitas. Green or red bell pepper or a combination of may be used according to your preference. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Onion may be cut into slices or thin wedges, either way is fine. Toppings for fajitas are personal choice. Suggestions: Salsa Pico de gallo Shredded cheese Chopped tomatoes Guacamole Sour cream Shredded lettuce Jalapenos Tortillas should be served warm and may be heated by wrapping in foil and baked in a 400 deg. oven or by heating in a skillet or comal over medium heat, turning frequently. To serve Fajitas spoon meat mixture into center of tortilla, top with desired toppings. Fold up bottom edge; then roll up.