Time: 3 hours 10 minutes
Complexity: easily
Servings: 8

What's the secret to the amazing flavor of fajitas? Tender, flavorful meat! For this top-notch recipe, Tyler Florence marinates steak in a mojo sauce made from orange juice, lime juice, chipotle pepper, garlic, and cumin. Even the most inexpensive cut of beef will melt in your mouth after this marinade.

Ingredients:

Marinade (Mojo)

• Juice of 1 orange
• Juice of 2 limes
• 4 tbsp. l. olive oil
• 2 cloves garlic, coarsely chopped
• 3 chipotle peppers in adobo sauce
• 3 tablespoons coarsely chopped fresh coriander leaves
• 1 tsp ground cumin
• 1 teaspoon of salt
• 1 kg skirt steak (trim excess fat), cut into 20 cm pieces or into three parts

Fajitas

• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 warm wheat tortillas

For serving

• Guacamole, see recipe below
• Store-bought quality salsa

Guacamole

• 5 ripe avocados
• Juice of 3–4 limes
• Half an onion, finely chopped
• 1 small clove of garlic, crushed
• 1 finely chopped serrano pepper
• 1 large handful fresh coriander leaves, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, tortilla, lime juice, Orange juice, chipotle peppers in adobo sauce, sweet pepper, onions, cumin, Avocado, guacamole sauce, serrano pepper, cilantro

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Preparation:

Step 1
• MarinadeIn a small 2-cup measuring cup or similarly sized and shaped bowl, combine all marinade ingredients. Using an immersion blender, blend until smooth. Transfer to a zip-lock plastic bag and add the steak. Seal and shake to coat. Refrigerate for 2-4 hours.
Step 2
• Heat a grill pan over high heat.
Step 3
• Drain the marinade from the beef. Lightly oil the grill. Season generously with salt and pepper. Grill the steak over medium-high heat for 4 minutes per side, then transfer to a cutting board and let cool. Depending on the size of your grill pan, you may need to cook in batches.
Step 4
• Fajitas: Add the bell pepper and onion to the same pan, drizzling with lime juice and olive oil, if using. Cook for 7–8 minutes, until the vegetables are almost tender.
Step 5
• While the peppers and onions are cooking, reheat the tortillas. Turn all available burners to medium-low heat. Place a tortilla on each burner (directly over the heat) and cook for about 30 seconds, then flip and cook the other side. Once the tortillas are hot and crisp, transfer them to a clean kitchen towel and wrap them to keep warm.
Step 6
• You can also reheat tortillas in the microwave. Lightly dampen a kitchen towel with water, wrap the tortillas in the damp towel, and microwave for about 1 minute. Check to see if they are warm. If not, microwave again in 1-minute increments until warm and pliable.
Step 7
• Slice the steak thinly across the grain at an angle.
Step 8
• Innings: Spread some guacamole on a tortilla, top with a few slices of steak, peppers, onions, and salsa. Roll the tortilla to enclose the filling.
Step 9
• Can also be served with sour cream and grated cheese.
  
  Guacamole: Cut the avocado in half and remove the pits. Scoop the pulp into a bowl with a tablespoon. Mash the avocado with a fork until it's chunky. Add all the remaining ingredients and toss to combine. Place a piece of plastic wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate for at least 1 hour before serving.

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