Recipe: Beef Fajitas (using sirloin, onions and mushrooms)

BEEF FAJITAS

1 cup sliced onion
1 cup sliced mushrooms
1 teaspoon safflower oil
1/3 cup dry sherry
1 pound sirloin tip, fat trimmed
2 Serrano or jalapeno chiles, seeded and minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon minced cilantro
FOR SERVING:
4 large flour tortillas
1/2 cup bottled salsa
1/2 avocado, thinly sliced
1 cup nonfat plain yogurt (or sour cream)

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.

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.

Source: The California Culinary Academy