Beef and Cheese Fajitas

Oxmoor House
8 fajitas.


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1 (1-pound) lean flank steak
1/2 cup tequila
1/4 cup lime juice
1/4 cup vegetable oil
1/4 cup chopped fresh cilantro
1 tablespoon coarsely ground pepper
1 1/2 teaspoons ground cumin
4 cloves garlic, minced
1 cup frozen whole kernel corn
8 (8-inch) flour tortillas
2 tablespoons vegetable oil, divided
1 large sweet red pepper, cut into julienne strips
3/4 cup sliced green onions
2 jalapeno peppers, seeded and minced
1 cup diced tomato
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Combine tequila and next 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak; seal bag, and shake. Marinate in refrigerator 8 hours. Remove steak from marinade; discard marinade. Cook corn according to package directions, and set aside. Wrap tortillas in aluminum foil, and bake at 325° for 15 minutes.

Pour 2 teaspoons oil around top of preheated wok, coating sides; heat at medium-high (375°) for 2 minutes. Add red pepper strips and green onions; stir-fry 2 minutes. Remove from wok. Add 2 teaspoons oil to wok. Add steak; stir-fry 5 minutes. Remove steak from wok. Add remaining 2 teaspoons oil to wok. Return vegetables and steak to wok. Stir in corn and jalapeno pepper; stir-fry 1 minute. Divide steak mixture among tortillas. Top each with tomato, cheese, and sour cream; roll up tortillas.

Created date

August 2009

Nutritional Information

Calories 386
Caloriesfromfat 47 %
Fat 20 g
Satfat 8.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.4 g
Carbohydrate 34.5 g
Fiber 0.0 g
Cholesterol 46 mg
Iron 0.0 mg
Sodium 131 mg
Calcium 0.0 mg