Yield: 1 Servings
|2¼ pounds||Skirt steak|
|¼ cup||Pineapple juice|
|¼ cup||Orange juice|
|¼ cup||White wine|
|¼ cup||Lemon juice|
|¾ cup||Soy sauce|
|1 \N||Clove garlic; chopped|
|3 \N||Dried chiles arboles|
|3 tablespoons||Clarified butter|
|\N \N||One orange and one lemon; rind of -Pico de Gallo---|
|4 \N||Ripe tomatoes|
|1 \N||Yellow onion|
|¼ cup||Chopped cilantro|
|2 \N||Chile jalepenos; seeded and veins removed, chopped|
|\N \N||Salt to taste -Guacamole---|
|½ \N||Onion; cut up|
|2 larges||Ripe avocados; peeled, pitted and quartered|
|1 \N||Canned jalapeno|
|\N \N||One lemon; juice of|
Chop onion in food processor using metal blade. Add avocados, jalepeno, lemon juice, salt and pepper to the work bowl an process for five to ten seconds.
Marinate for no more than two hours. Grill over hot coals, basting with marinade. Makes 4-6 servings. Note: If skirt steak is on the thick side, it can be butterflied or flattened with a mallet or 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 hours. If desired, add 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.
Posted by FUBAB 9/18/94. I found at a bulletin board at AOL long ago & recently formatted for MC. <adamsfmle@...> Posted to MC-Recipe Digest V1 #714 by Badams <adamsfmle@...> on Aug 01, 1997