Ingredients
Fajitas-
1 cup fresh orange juice
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/4 teaspoon Marix Seasoning(see below)
1 garlic clove, minced
Guacamole
2 avocados
1/2 small tomato, chopped
1/4 small onion, chopped
1 to 2 serrano chilies, minced
2 teaspoons fresh lemon juice
1 teaspoons minced fresh cilantro
2 pounds skirt steak, trimmed and cut into 3 to 4 pieces
Pico de Gallo
1 tomato, sliced
1/2 medium onion, diced
3 to 4 serrano chilies, minced
2 tablespoons water
1 tablespoon minced fresh cilantro
2 teaspoons fresh lemon juice
salt to taste
2 large onions, halved
Flour tortillas
Marix Seasoning
Makes about 1/2 cup
6 tablespoons salt
1 1/2 teaspoons freshly ground pepper
1 1/3 teaspoons New Mexico chili powder
3/4 teaspoons garlic powder
3/4 teaspoon ground cumin
Blend all ingredients. Store in jar
Preparation
For Fajitas: whisk orange juice, oil, vinegar, lime juice, seasoning and garlic, in a large nonaluminum baking pan. Add Steak. Cover and refrigerate overnight.
Preheat oven to 350 degrees Cover steak with foil. Bake for 45 minutes.
For Guacamole: remove skin and pits from avocados. Coarsely, chop pulp in bowl. Blend in next 7 ingredients.
For Pico de Gallo: mix tomato, onion, chilies, water, cilantro, and lemon juice in another bowl. Season with salt.
Prepare barbecue grill or preheat broiler. Grill or broil onions until crisp on outside but tender on inside. Remove steak from marinade. Grill or broil until crisp on outside but still pink inside, 3 to 4 minutes per side. Thinly sliced onions. Thinly sliced steak across grain.
Fry onions and steak in hot cast-iron skillet until slightly charred and very hot.
Serve immediately with tortillas. guacamole and pico de gallo
