1/4 teaspoon crushed dried red pepper, or to taste
Salt and freshly-ground black pepper, to taste
1 boneless beef top round steak, cut into bite-size pieces or thin strips, or boneless chicken breasts, skin removed, and cut into bite-size pieces or thin strips
1 small sweet onion, peeled, cut into thin wedges
1 small green bell pepper, cored, seeded, and cut into thin strips (optional)
1 small sweet red or yellow bell pepper, cored, seeded, and cut into thin strips
8 ounces mushrooms, thinly sliced, or 1 (4.5 ounce) jar sliced mushrooms, drained
4 soft flour or corn tortillas
1 fresh or drained canned chile pepper, chopped
Favorite mild or medium-spiced tomato salsa as desired (optional)
Shredded sharp Cheddar, Monterey jack or Mexican-blend cheese
In a deep medium nonreactive bowl, combine the first 9 ingredients, blending
well with a wire whisk. Or, combine ingredients in a large zip-type plastic bag;
seal and shake vigorously to mix.
Add beef or chicken pieces, coating each well
Cover or seal and marinate in refrigerator for 1 to 2 hours.
Drain steak or chicken pieces. In a large heavy skillet, sauté beef or chicken
pieces in 1 to 2 tablespoons of marinade over moderate heat, turning frequently
until done, about 5 to 6 minutes total. Do not overcook.
Remove beef or chicken
pieces with a slotted spoon; cover and set aside.
Add onion, sweet peppers, and mushrooms to skillet and saut over moderate heat
until just tender but not soft.
Arrange tortillas on a flat surface; spoon meat, saut ed vegetables, and some
chopped chili pepper onto each tortilla, dividing evenly. Top each with a spoonful
of salsa if desired; roll (up) each tortilla jellyroll style. Place each filled
tortilla, seam-side down, on a sheet of heavy-aluminum foil; sprinkle cheese over
each, dividing evenly. Carefully close foil around tortillas, sealing well.
may be eaten at room temperature or unwrapped and reheated in a microwave oven at
50 to 60% power.