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Ингредиенты
- 2Â 1/4 lb Skirt steak
- 1/4 c. Pineapple juice
- 1/4 c. Orange juice
- 1/4 c. White wine
- 1/4 c. Lemon juice
- 3/4 c. Water
- 3/4 c. Soy sauce
- 1 Tbsp. Pepper
- 1 x Clove garlic, minced
- 3 x Dry chiles arboles
- 3 Tbsp. Clarified butter
- Â Â One orange and one lemon, rind of
- 4 x Ripe tomatoes
- 1 x Yellow onion
- 1/4 c. Minced cilantro
- 2 x Chile jalepenos, seeded and veins removed, minced
- Â Â Salt to taste
- 1/2 x Onion, cut up
- 2 lrg Ripe avocados, peeled, pitted and quartered
- 1 x Canned jalapeno
- Â Â One lemon, juice of
- 1 tsp Salt
- 1/4 tsp Pepper
Инструкции
- Guacamole instructions:Chop onion in food processor using metal blade. Add in avocados, jalepeno, lemon juice, salt and pepper to the work bowl an process for five to ten seconds.
- Meat Intructions:Marinate for no more than two hrs. Grill over warm coals, basting with marinade.
- Makes 4-6 servings.
- Note: If skirt steak is on the thick side, it can be butterflied or possibly flattened with a mallet or possibly scored. Once meat is cooked, cut into strips and serve in flour tortillas.
- Pico de Gallo instructions:Combine all ingredients in bowl and let stand for two to three hrs. If you like, add in a small amout of lemon juice and salad oil.Place meat in glass dish. Combine remaining ingredients and pour over meat.
- To be authentic, fajitas should be accompanied by flour tortillas, guacamole, and pico de gallo. A small bowl of frijoles a la chara can complete the meal.
- Note: Suateed onions and green peppers should be served with the fajitas. Marinate the onions and peppers in soy sauce, sherry, garlic and butter before sauteeing in butter.
