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Mexican Steak Fajitas

Cooking MethodPressure Cooker


  • 1 lb. round steak cut into cubes
  • 1/2 small onion, chopped
  • 1/2 green pepper, chopped
  • 2 Tbs. cooking oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (2 cups) whole kernel corn, drained
  • 1 1/4 cup tomato juice
  • 1/2 teaspoon chili powder
  • 1 Tbs. cornstarch
  • 1/4 cup water


Brown meat, onion and green pepper in hot oil in cooker. Season with salt and pepper. Add corn, tomato juice and chili powder. Cover, set control at 10 and cook 12 minutes after control jiggles. Cool normally for 5 minutes, then place cooker under faucet to release pressure. Thicken gravy with cornstarch mixed with cold water. Cook until clear. Serve over rice, or mashed potatoes. For something more tradtional, drain off excess liquid and roll steak mixture in warm tortillas with fresh salsa. 4 Servings.

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I'm looking for a fajita recipe I like to make them tomorrow but I don't think I want chili powder and cumin flavor. I splurged and bought some good steak on sale and want to taste only steak with salt and pepper. I'll have plenty of bell peppers and onion and oven roasted poblano and jalapeo peppers for flavor and color and home made guacamole too.

We'd love to hear how this turned out! Sounds like some simple, yet tasty modifications!


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