Modern fajitas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Garlic; minced |
| 1 | teaspoon | Cocoa powder |
| Cayenne pepper; to taste | ||
| 2 | teaspoons | Salt |
| 2 | tablespoons | Tomato paste |
| ½ | cup | Tequila |
| 1½ | pounds | Flank steak |
| Tortillas | ||
| Guacamole | ||
| Tomatoes; chopped | ||
| Salsa | ||
| Onions; chopped | ||
| Cilantro | ||
Directions
To make the marinade , combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips ½" thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, and cilantro.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK