- 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
- 2¼ 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
- 5 ripe Hass Avocados
- 3 Limes juiced
- ½ 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
- In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
- Using an immersion blender, puree the marinade until smooth.
- Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat.
- Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef.
- Lightly oil the grill or grill pan.
- Season liberally with salt and freshly ground black pepper.
- 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.
- Depending on the size of your grill pan you may need to cook in batches.
- 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.
- Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas.
- Turn any free burners on a medium low flame.
- 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.
- Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.
- Repeat until you have warmed all of your tortillas.
- 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.
- Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- Halve and pit the avocados.
- With a tablespoon, scoop out the flesh into a mixing bowl.
- Mash the avocados with a fork, leaving them still a bit chunky.
- Add all of the rest of the ingredients, and fold everything together.
- 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.
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa.
- Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.