Grapevine Fajitas
4 lbs. Sirloin Steak, cut into thin strips
2 large red onions, peeled and sliced
4 sweet red peppers, seeded, cut into strips
4 sweet green peppers, seeded, cut into strips
8 Tbls. olive oil
32 small (6") tortillas, warmed
2 lbs. guacamole
5 cups sour cream
6 Tbls. fresh, chopped cilantro
Thinly sliced tomato wedges (optional)
Your favorite salsa
Marinade:
1 cup lime juice
1 cup olive oil
2 Tbls. dried oregano
3 Tbls. fresh, chopped cilantro
3 Tbls. fajita seasonings
Mix marinade, add uncooked beef, stir until well coated. Cover and leave in
refrigerator for four hours.
Stir fry vegetables in olive oil quickly, leaving vegetables crisp. Set
aside. Stir fry beef in same hot oil until cooked through. Remove to serving
dish, arranging vegetables on top. Add thinly sliced, wedged tomatoes
(optional) on top of vegetables. Serve in warm tortillas, with sour cream,
cilantro, guacamole, and your favorite salsa on the side.
Mexican style beans and rice go well with this.
Serves 16.
Recipe submitted by:
