Ronnie's Notes
Fajitas are very forgiving. You can grill the meat if you prefer and make it spicier by adding more jalapeño pepper. You can cook the vegetables longer if you like, to caramelize and soften them. Traditionally, fajita fillings are served inside tortillas, but you can eat the meat, vegetables, and bread separately. Same goes for the accompaniments of tomatoes and avocado—they add another dimension to the dish but you can leave them out if you don’t have them in your kitchen or there’s no time to get them ready.
Instructions
Place the meat in a non reactive dish.
Combine the lime juice, 2 tablespoons olive oil, garlic, cilantro, jalapeño, cumin, and pepper and pour over the meat.
Marinate for 1/2–.
Preheat the oven to 325°F.
Wrap the tortillas in aluminum foil and place them in the oven to keep warm.
Remove the meat from the marinade.
Preheat a heavy sauté pan over medium-high heat.
Add 1 tablespoon olive oil.
Add the steak and cook for about 3– per side or until it reaches the degree of doneness desired.
Remove the meat to a cutting board.
Add the remaining 3 tablespoons olive oil to the pan.
Add the onions and bell peppers and cook, stirring frequently, for 5– or until the vegetables have softened.
Carve the meat into thin slices.
Place equal amounts of meat over the tortillas and top with the vegetables.
Add the accompaniments, if used.
Fold the tortillas to enclose the filling.
Makes 4 servings.