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| 1 Tasse | onions sliced |
| 1 Tasse | mushrooms sliced |
| 1 Teelöffel | Safflower oil |
| 1/3 Tasse | sherry dry |
| 1 x ca. 450 g | Sirlon tip; fat trimmed |
| 2 | Serrano or Jalapeno chiles; seeded and minced |
| 1/2 Teelöffel | cumin |
| 1/4 Teelöffel | coriander ground |
| 1 Teelöffel | cilantro minced |
| 4 gross | Flour tortillas |
| 1/2 Tasse | Bottled salsa |
| 1/2 | Avocado thinly sliced |
| 1 Tasse | Nonfat plain yogurt |
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1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.
2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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