Mexican Fajita

Ingredients

500 grams beef flank steak or boneless.
1/3 cup lime juice
3 tbsp olive or vegetable oil
1 tsp crumbled dried oregano
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp black pepper
2 medium onions, properly sliced
2 medium green or red peppers, properly sliced
8 to 10 small flour tortillas
For Fajita toppings you need sour cream, guacamole, chopped avocado, shredded cheese, salsa, chopped tomatoes and shredded lettuce.




Method:

Slice the beef or chicken breasts across the grain of the meat. In a small bowl, combine the lime juice, 2 tbsp of the oil, oregano, garlic, cumin and pepper. Mix well all the ingredients and pour into the bag with the meat. Press out as much air from the bag as possible and zip the top closed and refrigerate for 4 to 6 hours or you can also refrigerate it overnight.

Now wrap the tortillas in foil and place in a 250° F oven to warm while you prepare the filling. Heat a large skillet over high flame. Add the remaining 1 tbsp of oil to the skillet and add the sliced onions and peppers. Stir-fry, and keep on tossing until the vegetables soften and become light brown. Remove from skillet, leaving any oil behind.

Then remove the meat from the marinade and add the meat to the pan, tossing constantly until just cooked through. Return the onions and peppers to the skillet, stir in a proper way and then transfer to a serving bowl. Serve this Mexican fajita with warmed tortillas.