Fajitas Santa Cruz Tex-Mex & Southwest

Ingredients

• 1 lb. beef skirt steak, cut across the grain into 1/4-inch strips
• 1 Tbsp. olive oil
• 4 cloves garlic, thinly sliced
• 8 oz. mushrooms, quartered
• 1 red bell pepper, cut into strips
• 2 Tbsp. soy sauce
• 1/2 cup dry red wine
• 1/8 tsp. pepper
• flour tortillas, warmed

Ancho Sauce

• 1/2 boiling water
• 1 dried ancho chile, stemmed, seeded
• 3/4 cup Crema Mexican Agria or dairy sour cream
• 1/2 tsp. ground red pepper
• salt

Instructions

To prepare Ancho Sauce, pour boiling water over chile in small bowl; let stand 30 minutes or until chile is softened. Drain chile, reserving liquid. Place chile, crema and ground red pepper in blender or food processor container. Cover; process until smooth, slowly adding enough reserved liquid through opening in cover to produce yogurt-like consistency. Season with salt, as desired. Set aside.

Cut beef steak diagonally across the grain into 1/8 to 1/4-inch thick strips.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add garlic; stir-fry 30 seconds to 1 minute or until fragrant. Add mushrooms and bell pepper; stir-fry 3 to 4 minutes or until bell pepper is crisp-tender. Remove from skillet; keep warm.

Heat 1 teaspoon oil in same skillet until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef.

Add wine, soy sauce and black pepper to same skillet; cook and stir 2 to 3 minutes or until slightly reduced. Return beef and vegetables to skillet; cook and stir 1 to 2 minutes or until heated through.

Serve with tortillas, as desired, and Ancho Sauce.

Suggestions

Cook's Tip: Chiles may be covered with cold water and soaked overnight, if desired. Proceed as above reserving soaking liquid.

Nutritional Information

Nutrition information per serving: 387 calories; 25 g fat (11 g saturated fat; 6g monounsaturated fat); 72 mg cholesterol; 558 mg sodium; 12 g carbohydrate; 2.5 g fiber; 26 g protein; 4.5 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.5 mg iron; 16.6 mcg selenium; 5.1 mg zinc.