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  • Marinade

  • 1 orange juiced

  • 2 Limes juiced

  • 4 tablespoons Olive Oil

  • 2 Cloves Garlic roughly chopped

  • 3 Chipotle Chillies in adobo sauce

  • 3 tablespoons roughly chopped fresh Cilantro leaves

  • 1 teaspoon ground Cumin

  • 1 teaspoon Salt

  • fajitas

  • 2.25 lb skirt Steaks or flank steak, trimmed of fat cut into thirds

  • Salt & Pepper

  • 2 red bell pepper thinly sliced

  • 1 large Onion thinly sliced

  • Lime juice olive oil, optional

  • 12 Flour Tortillas warm

  • Guacamole recipe follows

  • Good quality store bought Salsa

  • Guacamole

  • 5 ripe Hass Avocados

  • 3 Limes juiced

  • .5 small Onion chopped

  • 1 small clove Garlic minced

  • 1 serrano Chilli chopped

  • 1 handful fresh Cilantro leaves, roughly chopped

  • Salt & Pepper

  • drops of Olive Oil


  • Marinade:

  • 1.

    In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.

  • 2.

    Using an immersion blender, puree the marinade until smooth.

  • 3.

    Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat.

  • 4.

    Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

  • 5.

    Preheat a ridged grill pan on high heat.

  • fajitas:

  • 1.

    Drain the marinade from the beef.

  • 2.

    Lightly oil the grill or grill pan.

  • 3.

    Season liberally with salt and freshly ground black pepper.

  • 4.

    Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.

  • 5.

    Depending on the size of your grill pan you may need to cook in batches.

  • 6.

    Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using.

  • 7.

    Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

  • 8.

    While the peppers and onions are cooking, heat up the tortillas.

  • 9.

    Turn any free burners on a medium low flame.

  • 10.

    Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side.

  • 11.

    Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.

  • 12.

    Repeat until you have warmed all of your tortillas.

  • 13.

    You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute.

  • 14.

    Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

  • 15.

    Thinly slice the steak against the grain on a diagonal.

  • Guacamole:

  • 1.

    Halve and pit the avocados.

  • 2.

    With a tablespoon, scoop out the flesh into a mixing bowl.

  • 3.

    Mash the avocados with a fork, leaving them still a bit chunky.

  • 4.

    Add all of the rest of the ingredients, and fold everything together.

  • 5.

    Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

  • To serve:

  • 1.

    Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa.

  • 2.

    Roll up the tortilla to enclose the filling.

  • 3.

    May also be served with sour cream and shredded cheese.

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