1 Tbsp. Vegetable Oil 1 lb. Beef Steak cut lengthwise into thin strips 1 large White Onion sliced thin 4 cloves Garlic finely chopped 3 Jalapeno Chiles (both green and red, if possible for color), 1 large Green Bell Pepper thinly sliced 1/8 tsp. Cumin 10 Cilantro Sprigs 10 Mission® 8" Soft Taco sized Flour or Corn Tortillas
1. Stemmed and slice the jalapeno chiles across the grain. To reduce the heat of the chiles remove the seeds. 2. Heat oil in a skillet and add the beef, cooking until done. Remove the beef and put it on the side. Cook the onion, garlic, and chiles in the drippings until they are limp and just beginning to brown. 3. Slice the beef into bite-sized pieces. Add the beef to the vegetables and cook, turning, just to heat the beef and brown the onions. 4. Spoon an eighth of the mixture onto the center of the tortillas. Serve immediately.