Beef and Cheese Fajitas

Ingredients

• 1 cup kernel corn whole frozen
• 1 pound flank steak lean
• 8 8-inch flour tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 4 cloves garlic minced
• 0.8 cup green onions sliced
• 1.5 teaspoons ground cumin 
• 1 tablespoon coarsely ground pepper 
• 2  jalapeño peppers minced seeded
• 0.3 cup juice of lime 
• 4 ounces monterrey jack cheese shredded
• 1 large bell pepper sweet red cut into julienne strips
• 0.5 cup cup heavy whipping cream sour
• 0.5 cup tequila 
• 1 cup tomatoes diced
• 0.3 cup vegetable oil 
• 2 tablespoons vegetable oil divided

Equipment

• oven
• aluminum foil
• ziploc bags
• wok

Directions

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips.
2. Combine tequila and next 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well.
3. Add steak; seal bag, and shake. Marinate in refrigerator 8 hours.
4. Remove steak from marinade; discard marinade. Cook corn according to package directions, and set aside. Wrap tortillas in aluminum foil, and bake at 325 for 15 minutes.
5. Pour 2 teaspoons oil around top of preheated wok, coating sides; heat at medium-high (37
6. for 2 minutes.
7. Add red pepper strips and green onions; stir-fry 2 minutes.
8. Remove from wok.
9. Add 2 teaspoons oil to wok.
10. Add steak; stir-fry 5 minutes.
11. Remove steak from wok.
12. Add remaining 2 teaspoons oil to wok. Return vegetables and steak to wok. Stir in corn and jalapeno pepper; stir-fry 1 minute. Divide steak mixture among tortillas. Top each with tomato, cheese, and sour cream; roll up tortillas.