Tortillas with Steak-Vegetable Filling
Rinse peppers, cut in half, remove seeds and cut into thin strips. Rinse chili peppers, cut in half, remove seeds and finely chop. Rinse the tomatoes, blanch, cut in half, remove seeds and cut into small cubes. Peel the onions and cut into thin slices.
Cook the steaks under a broiler on both sides, then season with salt and pepper and drizzle with a little oil.
Heat 3 tablespoons oil in a pan and cook the onions and peppers about 5 minutes until tender. Stir, cover and simmer 5 more minutes. Stir in the tomatoes, chile pepper and parsley. Season with salt and pepper. Meanwhile, heat the tortillas in an oven preheat to 200°C (approximately 375°F).
Cut the meat into thin strips and mix with any juices and the vegetables. Fill the tortillas with the beef and vegetable mixture, top with sour cream, roll up and serve immediately.