My adopted hometown has a lot of ethnic diversity -- including a large Latino segment. What this means is a really great variety of authentic Mexican restaurants. And I fell in love with fajitas. In my quest to find a make-at-home fajita recipe, I came across this one in a Reader's Digest (Hunts) recipe. Easy, makes a nice presentation, can work easily as a take-away recipe, it's nearly perfect. My only problem is that you don't get the crusty bits from searing them on a cast iron skillet. . .
flank steak, cut into thin strips
14 1/2 oz
diced tomates with mild green chilies
green bell pepper, cut into thin strips
red bell pepper, cut into thin strips
onion, cut into thin strips
flour tortillas, fajita size
1Preheat oven to 400*F.
2Combine oil, chili powder, cumin, and salt in a 9" x 13" baking dish.
3Add steak, tomatoes, peppers, and onion; mix well.
4Bake uncovered for 25 minutes.
5Serve wrapped in warm tortillas.