Fajitas (Tyler Florence)

By mrboyton

Ingredients

• Marinade (Mojo):
• 1 1 1 orange, juiced
• 2 2 2 limes, juiced
• 4 4 4 tablespoons olive oil
• 2 2 2 garlic cloves, roughly chopped
• 3 3 3 chipolte chiles, in adobo sauce
• 3 3 3 tablespoon roughly chopped fresh cilantro leaves
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon salt
• 2 1/4 2 1/4 8-inch pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
• Salt and pepper
• 2 2 2 red bell peppers, thinly sliced
• 1 1 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 12 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality store bought salsa
• Directions
• Preheat a ridged grill pan on high heat.
• 7 to 8 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.
• Thinly slice the steak against the grain on a diagonal.
• serve:
• to 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.
• Guacamole:
• 5 5 5 ripe Hass avocados
• 3 to 4 3 to 4 4 limes, juiced
• 1/2 1/2 1/2 small onion, chopped
• 1 1 1 small garlic clove, minced
• 1 1 1 serrano chile, chopped
• 1 1 1 big handful fresh cilantro leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• Drizzle olive oil
• 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.
• 1 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.

Preparation

Step 1

.