Beef fajitas carry one back to the days of the great herds of cattle on vast ranchos. Tender beef, marinated in a spicy sauce and skillet-grilled is a savory compliment to colorful pepper slices in these fajitas.
1 (16 ounce) jar ORTEGA Salsa – Thick & Chunky (Medium)
4 tablespoons vegetable oil, divided use
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound sirloin steak, cut into 2-inch strips
1 small red bell pepper, seeded and cut into strips
1 small green bell pepper, seeded and cut into strips
1 small onion, sliced
12 medium flour tortillas, warmed
1/2 cup sour cream, for garnish
COMBINE salsa, half of the oil, cilantro, chili powder, garlic, cumin and salt in a large bowl. Add beef; cover and marinate in the refrigerator for at least 1 hour.
HEAT remaining oil in a large skillet over medium-high heat. Add red and green bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
SERVE in tortillas; top with sour cream.
Makes 6 servings.