Fajitas with Chipotle Cream From the kitchen of Grandpa Katein

• 2 beef flank or round steaks, cut 1" thick
• 2 or 4 bell peppers, cut in strips. we use 2
• 2 medium onions cut in strips
• 2 tbs olive oil
• 16 to 20 small tortillas warmed
• Chipotle cream

MARINADE

• 1/2 cup olive oil
• 1/3 cup fresh lime juice
• 2 tbs packed brown sugar
• 2 tsp ground cumin
• 2 large cloves of garlic, minced
• 1 tsp dried oregano leaves

Combine marinade ingredients, place steaks and marinade in plastic bag marinate in fridge for 24 hrs.

Brown steaks in cast iron pan leave rare, remove steaks from pan, slice in thin strips, and set aside in same skillet add olive oil to taste, combine onions and peppers saute for 2 mins. return strips of steak to pan cook everthing to desired doness.

Chipotle Cream

Combine 1 1/2 cups of sour cream, 3 tbs. of fresh cilantro, chopped fine, and 1 tablespoon adobo sauce from canned chipotle chilies in bowl. Cover and refrigerate. You can add more adobo sauce and some of the peppers to taste, or not