Title: Beef Fajitas #2
Categories: Meat
Yield: 4 Servings

1 c Sliced onions
1 c Sliced mushrooms
1 ts Safflower oil
1/3 c Dry sherry
1 lb Sirlon tip; fat trimmed
2 Serrano or Jalapeno chiles;
-seeded and minced
1/2 ts Cumin
1/4 ts Ground coriander
1 ts Minced cilantro
4 lg Flour tortillas
1/2 c Bottled salsa
1/2 Avocado; thinly sliced
1 c Nonfat plain yogurt

Recipe By: the California Culinary Academy
1. In a large skillet over medium-high heat, saute onions and mushrooms in
oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to
saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and
cilantro, and cook 3 more minutes, stirring frequently.

2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of
salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in
clean cloth napkin. Serve meat filling out of skillet or in prewarmed
serving dish. Guests then assemble their own fajitas.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.