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Bison Fajitas

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ready in: over 5 hrs
serves/makes:   6

recipe id: 21663

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1 1/2 pound Buffalo Flank Steak cut into 1-inch strips
12 flour tortillas
1 tablespoon cooking oil
1 medium onion, thinly sliced
1/2 med. green sweet pepper, cut into thin strips
1/2 med. red sweet pepper, cut into thin strips
1/2 med. yellow sweet pepper, cut into thin strips
3 large red cayenne or Tabasco peppers chopped, (remove stems and seeds)
2/3 cup chopped tomato

Marinade for Buffalo Flank Steak Strips:

1/4 cup tequila
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness.

Repeat with remaining strips. Return vegetables to skillet and add tomato and hot peppers. Cook and stir an additional 1-2 minutes or until heated through.

To serve, immediately fill warmed tortillas with mixture. If desired, serve with sour cream, guacamole, Monterey Jack cheese and salsa.

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Nutritional data has not been calculated yet.

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