FAJITAS (Traci Tite Fallenstein)

By LADONMANK

Ingredients

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipole chilies, in adobe sauce
• 3 tablespoons roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak or boneless and skinless chicken breast, trimmed of fat cut into thirds or 8 inch pieces ( or both steak and chicken)
• salt and pepper
• 2 red peppers, thinly sliced
• 12 flour tortilas, warm
• Guacamole, recipe follows
• good quality store bought salsa

Preparation

Step 1

In a blender, combine all the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the meat, seal and shake to coat. Refrigerate for 2 to 4 hours to tenderize and flavor the meat.

Preheat a ridged grill pan on high heat.

Drain the marinade. Lightly oil the grill or grill pan. Season liberally with salt and pepper. Grill the meat over medium-high heat and cook for 4 minutes on each side ( longer for chicken ) , and then transfer to a cutting board and let rest. Depending on kthe size of your grill pan you may need to cook in batches.

Once the meat is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7-8 minutes until the vegetables are just barely limp.

While the vegetables are cooking, heat up the tortillas.

Thinly slice the meat against the grain or on a diagonal.

Put all ingredients on the tortilla. Eat

May also be served with sour cream and shredded cheese.