Ingredients
Fajitas:
1 cup fresh orange juice
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1 teaspoon Marix Seasoning
1 garlic clove, minced
2 pounds skirt steak, trimmed and cut into 3 to 4 pieces
Guacomole:
2 avocados
1/2 small tomatoes chopped
1/4 small onion chopped
1 to 2 serrano chiles, minced
2 teaspoons fresh lemon juice
1 teaspoon minced fresh cilantro
1/2 teaspoon garlic salt
1/2 teaspoon canned jalapeno chili liquid (optional)
Pico de Gallo:
1 tomato diced
1/2 mediium onion diced
3 to 4 serrano chilies minced
2 tablespoons water
1 tablespoon minced fresh cilantro
2 teaspoons fresh lemon juice
salt
2 large onions, halved
flour tortillas
Matrix Seasoning:
6 tablespoons salt
1 1/2 teaspoons freshly ground pepper
1 1/3 teaspoons New Mexico chili powder
3/4 teaspoon garlic powder
3/4 teaspoons ground cumin
Blend all ingredients. Store in a jar.
Preparation
For Fajitas: Whisk orange juice, oil, vinegar, lime juice, seasoning and garlic in large nonaluminum baking pan. Add steak. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cover steak with foil. Bake for 45 minutes.
For Guacomole: Remove skin and pits from avocados. Coarsely chop pulp in bowl. Blend in next 7 ingredients.
For Pico de Gallo: Mix tomatoes 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 slice onions. Thinly slice 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
