5/5
(1 Votes)
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
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