BEEF PINEAPPLE FAJITAS

Meat is marinated in a merge of herb succus and spices, then sauteed with peppers and pure herb and served in cordial flour tortillas.

INGREDIENTS :

• 1/4 teaspoon cumin
• 2 tablespoons lime juice
• Guacamole and sour cream, for serving
• 1 teaspoon salt
• 2 bell peppers, sliced
• 6 ounces pineapple juice
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1.5-2 pounds skirt steak or flank steak, thinly sliced
• 1/4 teaspoon onion powder
• 2 cups chopped fresh pineapple
• 1/4 teaspoon oregano
• 4 tablespoons vegetable oil
• 1/8 teaspoon cayenne pepper
• Small tortillas, for serving
• 1/2 teaspoon pepper
• 1 medium onion, sliced
• 1 cup shredded Monterrey jack or pepperjack cheese

MANUAL :

1. In a runty concavity, broom together herb juice, citrus humor and 3 tablespoons oil.
2. In other runty structure, wipe unitedly all of the spices. Add half of the spicery assemblage to the pineapple humour potpourri and strike to combine.
3. Add the meat to a gargantuan, ziptoc bag. Swarm the herb succus infuse over and stamp. Refrigerate for 4-6 hours, or long.
4. Warmth remaining containerful of oil in a monstrous pan over medium-high energy. Piping infuse from oxen and add cattle to pan, along with the peppers, onions and herb. Cook, moving often, until everything is charred and the vegetables are snappy tenderized. (If the pan is huddled, make in two batches, then homecoming everything to the pan before adding the cheeseflower).
5. Preheat broiler. Take pan from temperature and top with sliced cheeseflower. Abode low broiler for roughly 2 proceedings, or until cheeseflower is fusible and frothy.
6. Answer in warmed flour tortillas with guacamole and acidulent toiletries.