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Fajitas

Source of Recipe


Ruth DeRosa






List of Ingredients



• -- Meat --
  
• 1 lb. beef skirt, flank, or round steak (cut 1/2-inch thick)
  
• Juice of 2 to 3 limes
  
• 2 Tbsp tequila
  
• 2 cloves garlic, minced
  
• 2 green onions, sliced
  
• 1/2 tsp pepper
  
• .
  
• -- Guacamole --
  
• 3 large avocados
  
• 1 tomato, peeled, seeded and chopped
  
• 1 clove garlic, minced
  
• 4 green onion tops, chopped
  
• 2 Tbsp chopped onion
  
• Juice of 1/2 lime
  
• Salt and pepper to taste
  
• .
  
• -- Garnishes --
  
• 4 flour or corn tortillas, warmed
  
• 1 large tomato, chopped
  
• 3 green onions, chopped
  
• Bottled picante sauce
  
• Sour cream
  






Instructions



1. To prepare meat: Trim excess fat and gristle from steak. Pound meat to 1/4-inch thickness. Combine the lime juice, tequila, garlic, green onion and pepper. Put the steak in a glass dish, pour over the marinade, cover, refrigerate, and marinate 6 to 8 hours or overnight.
   
   
2. To prepare guacamole: A short time before cooking steak, mash avocados and mix well with tomato, garlic, green onion tops, onion, lime juice, salt and pepper. Cover and refrigerate until serving.
   
   
3. To cook and prepare fajitas: Drain marinade from meat and discard it. Broil steak over medium-high coals, or under broiler 4 inches from heat, for 3 to 4 minutes on each side, until medium-rare. Carve across the grain into thin slices.
   
   Serve steak slices in a warmed tortilla, garnishing with chopped tomato, green onions, picante sauce and sour cream before rolling.
   
   Serves 4