Beef Fajitas

Caramelized meat, mounds of caramelized and cooked down onions with a bunch of cooked down peppers... This is just rich salty deliciousness of beef with veggies that are cooked until falling apart.  Heaven when wrapped in a warm tortilla and served with some pico de gallo.

1.5 lbs beef (something like top round), trimmed of fat and cut in to 1/8th inch strips across the grain
pico de gallo
2-3 small onions, thinly sliced
2-3 mild green chiles (anaheim work well), thinly sliced
5-6 jalapenos, thinly sliced
flour tortillas
1 T vegetable oil

Marinade
6 T vegetable oil
6 T soy sauce
2 T dried oregano
5 garlic cloves, minced
1 T cayenne, or to taste
1 capful liquid smoke

Mix the marinade ingredients, and marinate the beef for a day.

Heat the oil in a heavy skillet or wok (not non-stick) on high heat until almost smoking, then drain the marinade and add the beef (you may need to do this in two or three batches to keep the oil hot enough). Stir it around continuously for a minute or two until well browned, but not over cooked. Remove from the skillet and set aside.

The finished beef

Drop the heat down to medium, add the chiles and onions, and set your oven to 350. Cook the onions and chiles until soft, and toward the end of this throw your tortillas in the oven to warm up.

Chiles and onions cooking

 When the chiles and onions are done kill the heat and return the beef to the pan and mix it all together. Serve on the tortillas with some pico de gallo or salsa.

Ready for the tortillas