Preparation:
1. In a large skillet over medium-high heat, saut‚ onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2 inch strips and add to saut‚, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro and cook 3 more minutes, stirring frequently.
2. Warm tortillas in toaster or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish.
HINT: Try adding in a cup of green bell pepper as well for some extra veggies. |
