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Recipe Summary

prep:
15 mins
chill:
1 hr
cook:
15 mins
total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine garlic, vinegar, 1/2 teaspoon salt, oregano, pepper and 1 teaspoon olive oil in gallon-size resealable plastic food-storage bag. Add steak; seal. Refrigerate to marinate at least 1 hour.

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  • Remove beef from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add beef; sauté until cooked through, about 5 minutes. Remove beef from skillet to plate; cover to keep warm.

  • Add remaining teaspoon oil, onions and mushrooms to skillet; sauté until onions are softened and mushrooms give off their juices, about 6 minutes. Add tomatoes, jalapeno and beef; cook until heated through, about 2 minutes.

  • Stir together cornstarch, remaining 1/2 teaspoon salt and the water in small bowl until smooth. Pour into skillet; cook, stirring constantly, until mixture thickens and bubbles, about 2 minutes.

  • Spoon filling into warmed tortillas. Wrap up tortillas and serve.

Nutrition Facts

334 calories; fat 12g; cholesterol 59mg; saturated fat 4g; carbohydrates 30g; protein 29g; sodium 513mg.
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