Cooking Instructions
- 1
Combine the lime juice, granulated garlic, onion powder, cumin and cayenne pepper in a bowl and whisk together. Then slowly whisk in the oil.
- 2
Pour marinade over meat, seal and refrigerate for at least four hours and up to overnight.
- 3
Place second measure of oil in a large skillet over high heat until the oil just begins to smoke.
- 4
Drain the marinade and place the meat into the hot skillet. Reduce heat to medium-high.
- 5
Season with salt and pepper and cook meat for 4-5 minutes until most of the liquid has evaporated.
- 6
Add the mushrooms, onions, and bell peppers to the skillet and cook until fork tender.
- 7
Add the diced tomatoes and cook approximately 1 more minute, just until the tomato is heated through.
- 8
Remove from skillet and serve immediately.
- 9
Suggestions: Serve with warm tortillas, salsa (recipe available on my profile), sour cream, guacamole or any other suitable items of your liking.
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Translated from Cookpad Chile
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