Bison Fajitas
1 1/2 lbs. Buffalo Flank Steak cut into 1-inch strips
12 Flour Tortillas 1 Tbsp. cooking oil 1 med. onion,
thinly sliced
1/2 med. green sweet pepper, cut into thin strips
2/2 med. red sweet pepper, cut into thin strips
3/2 med. yellow sweet pepper, cut into thin strips 3
large. red cayenne or Tabasco peppers chopped, (remove
stems and seeds)
4/3 cup chopped tomato
Marinade for Buffalo Flank Steak Strips:
5/4 cup tequila 2 Tbsp. chopped fresh cilantro 4 cloves
garlic, finely chopped
6/2 tsp. grated lime peel 1 Tbsp. fresh lime juice
7/2 tsp. red pepper flakes
8/2 tsp. salt
9/4 tsp. ground black pepper
Combine marinade ingredients. Place in a re-sealable plastic
bag with flank steak strips. Seal and rotate to season.
Refrigerate for 6-24 hours. Pour oil into large skillet and
cook onion and sweet pepper strips till crisp-tender. Remove
from skillet. Add 1/2 of the undrained flank steak strips to
hot skillet. Cook 2-3 minutes or to desired doneness. Repeat
with remaining strips. Return vegetables to skillet and add
tomato and hot peppers. Cook and stir an additional 1-2
minutes or until heated through.
To serve, immediately fill warmed tortillas with mixture. If
desired, serve with sour cream, guacamole, Monterey Jack
cheese and salsa. Makes 6 servings.
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A1 Hot Food Group William Barfieldsr
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