Fajitas With Avocado Sauce

• 2 tbsp. corn oil
• 1 lb. tri-tip or flank steak, trimmed and cut into 1/4" strips
• 3-4 garlic cloves, peeled and crushed
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper (those who like spicy will want more)
• 8-oz. can chopped tomatoes, drained
• 7 oz. can red kidney beans, drained and slightly broken up with a fork
• 1 tbsp. freshly chopped cilantro
• 1 shallot, peeled and chopped
• 1 large (preferably heirloom) tomato, seeded and chopped
• 1 red chili pepper and seeded, finely diced (can use 1/2 green chili instead)
• 1/2 tbsp. lemon juice
• 1/2 tbsp. lime juice
• 1 avocado, peeled, pitted and chopped (do this last)
• 6 large flour tortillas
• sour cream and field green salad to serve

1. 1) Heat the oil in a large skillet over medium-high heat, add the beef and brown 4-5 minutes.
2. 2) Add garlic and spices and cook for about 2 more minutes. Stir the tomatoes in and bring to a boil, then simmer gently for 5 minutes. Add kidney beans.
3. 3) Mix chopped avocado, shallot, fresh tomato, chili, and citrus juices together, breaking up the avocado slightly.
4. 4) Warm the tortillas, spread a little sour cream on the bottom of each. Place a spoonful of beef mixture on each and top with avocado sauce. Garnish with green salad and serve.

corn oil, flank steak, garlic, ground cumin, cayenne pepper, tomatoes, red kidney beans, cilantro, shallot, tomato, red chili pepper, lemon juice, lime juice, avocado, flour tortillas, sour cream

Taken from www.epicurious.com/recipes/member/views/fajitas-with-avocado-sauce-1242351 (may not work)