+For the marinade
°5 ml (1 tsp) ground cumin
°2 ml (1/2 tsp) ground coriander
°5 ml (1 tsp) dried oregano
°5 ml (1 tsp) crushed hot pepper
°2 garlic cloves, minced
°Juice of 1 lime
°5 ml (1 tsp.) Worcestershire sauce
°15 ml (1 tbsp.) olive oil
+For the fajita mix
°300 g (2/3 lb) beef sirloin steak (Boston), thinly sliced
°30 ml (2 tbsp.) oil-vegetable
°1 onion, minced
°1 red bell pepper
°1 green bell pepper
°1 jalapeño pepper
°Salt / pepper
°60 ml (1/4 cup) fresh cilantro, chopped
+To make the fajitas
°8 corn tortillas
°125 ml (1/2 cup) sour cream (fresh thick)
°125 ml (1/2 cup) homemade or store-bought salsa
°125 ml (1/2 cup) guacamole
In a bowl, combine the beef strips with all the marinade ingredients.
Leave marinate in the refrigerator for 1 to 6 h.
In a large skillet, heat 15 ml (1 tablespoon) of vegetable oil over high heat.
Drain the pieces of beef and sear them for 1 minute without stirring to brown them well.
Remove the meat from the skillet and set it aside.
In the same skillet, heat the rest of the oil and sauté the onion, peppers, and jalapeño for 3 to 4 minutes over high heat to brown them.
Add the beef strips, season, and remove from the heat.
Stir in cilantro and serve with tortillas, sour cream, and salsa.