Beef Fajitas
- 2 lbs skirt steak trimmed of silver skin and tough fat
- marinade:
- 1 orange, juiced
- 4 limes, juiced
- 4 tablespoons olive oil
- 1/4 cup tequila
- 2 garlic cloves, roughly chopped
- 1 small can chipotle chiles in adobo sauce
- 1 bunch of roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- Blend marinade ingredients.
- Pierce skirt steak all over with fork. Make sure to do both sides.
- Marinate skirt steak at least 24 hours. Better to vacuum seal and marinate for 48 to assure skirt steak is tender.
- Grill skirt steak over charcoal. Do not close lid to keep temperature high.
- Serve with fresh homemade flour tortillas and your preferred condiments. I think they're perfect with just slice avocado and a squeeze of lime.
skin, marinade, orange, olive oil, tequila, garlic, chipotle chiles, cilantro, ground cumin, salt, black pepper, onion powder
Taken from www.epicurious.com/recipes/member/views/beef-fajitas-50061363 (may not work)