Steak Fajitas
Ingredients
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1 lb flank steak, or meat of choice
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1 (23-oz) bottle of La Lechonera Mojo Criollo
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2 tablespoons olive oil
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1 garlic clove, finely minced
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½ teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon hot pepper flakes
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½ teaspoon black pepper
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½ teaspoon salt
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8 flour tortillas (8 inch)
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2 small sweet green or red peppers
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1 - 2 onions, enough to mix with the peppers
Directions
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Slice steak into long thin strips.
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Add steak strips to a large bowl. Pour La Lechonera Mojo Criollo into bowl until meat is completely inundated in the marinade and cover. Let it sit for 4 to 6 hours or as long as overnight.
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Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
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Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
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In large non stick skillet over medium high heat, heat 2 tablespoons of olive oil.
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Add onions, sweet peppers, garlic, chili powder, red pepper flakes, salt and black pepper stirring for 3-4 minutes, until veggies are softened; transfer to a bowl and set aside.
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Add chicken or beef to skillet, cook, stirring for 4-5 minutes or until they lose their red color.
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Return onions and peppers to skillet; stir for about one minute.
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To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping. Usually served with Rice, your choice of beans, and lime wedge.