Beef Fajitas - Jet Stream Oven
1 lb beef, top round
8 eight-inch tortillas
1/2 cup fresh lime juice
2 - 4 Tbsp jalapeno peppers, minced
2 large cloves garlic, minced
2 tsp oil
1/2 tsp red pepper
1/2 tsp black pepper
dash - 1 tsp hot sauce
1/3 cup light sour cream
3 Tbsp salsa, mild or hot
1 medium tomato, coarsely chopped
1 medium green pepper, coarsely chopped
1 small onion, chopped
1/2 cup cilantro leaves, chopped
Trim fat from meat and slice across grain 1/4-inch thick; tenderize to 1/8-inch thick. Combine marinade ingredients in plastic zip-lock bag; add meat and marinate for 3 to 24 hours.
Wrap tortillas in foil, place on rack and cover with hold-down rack in NESCO®/American Harvest® Jet Stream Oven® and heat at 350º F for 4 to 5 minutes on LOW fan speed. Then remove from oven and keep warm.
Preheat oven for 3 minutes. Drain meat and blot off excess marinade. Place on bottom rack and lay hold-down rack directly over slices. Grill at 400º F for 2 to 3 minutes with fan on HIGH.
To serve, combine sour cream and salsa. Fill tortillas with meat, sour cream and salsa mixture, and condiments. Roll up.