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1
Preheat oven to 450u00b0F.
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2
Grease 9-inch square baking pan.
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3
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
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4
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
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5
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
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6
Add chiles and peppers and stir until heated through.
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7
Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
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8
Add oregano. Season with salt and pepper.
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9
Heat 1 tablespoon oil in heavy large skillet over high heat.
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10
Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
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11
Transfer to work surface. Halve across width, then cut against grain into thin slices.
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12
Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
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13
Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
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14
Spoon remaining pepper mixture over tortillas.
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15
Sprinkle with 1/2 cup cheese.
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16
Bake uncovered until cheese melts, 5 to 10 minutes.
