Spiced Beef Fajitas With Guacamole and Salsa Fresca
For the marinade:
2 cloves garlic, crushed
1/2 t. red pepper flakes
1/2 t. ground cumin
1/2 t. dried oregano
1/4 t. ground allspice
2 T. Mexican beer
1 T. olive oil
For the steak:
1 lb. skirt or flank steak
For the guacamole:
1 fresh green chiles, seeded and finely chopped
2 T. finely chopped cilantro
1/4 C. fresh lime juice
1 medium avocado, chopped
salt and freshly ground black pepper to taste
For the sides:
4 flour tortillas
salt and freshly ground black pepper to taste
1 handful shredded lettuce
Salsa Fresca
1/2 C. sour cream
To make the marinade:
Combine garlic, red pepper flakes, cumin, oregano, allspice, beer and oil. Add
steak and turn to coat. Cover and refrigerate for 1 hour or up to 24 hours.
To make the guacamole:
Combine chiles, cilantro, lime juice and avocado. Mash with a potato masher
until well combined but still chunky. Add salt and pepper to taste. Cover
tightly and refrigerate for up to 24 hours.
Grill steak over hot coals or indoors in a preheated ridged cast iron grill pan
over high heat. Cook for 5 minutes per side for rare, 7 minutes per side for
medium rare, 10 minutes per side for well done. Let the steak stand for 5
minutes then cut in two pieces. Cut on the diagonal into thin slices.
Warm tortillas by setting them directly over the grill or under the oven broiler
for 30 seconds on each side. Place steak slices in warmed tortillas, sprinkle
with salt and pepper. Top with lettuce, Salsa Fresca, guacamole, and sour cream.
Roll up and serve.
Salsa Fresca
6 medium tomatoes, seeded and finely diced
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh green chile, seeded and finely chopped
1 T. fresh lime juice
2 T. olive oil
2 T. finely chopped cilantro
Salt and black pepper to taste
Combine the tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add
salt and pepper to taste. Cover and let stand for 30 minutes at room temperature
to allow flavors to blend. Serve chilled or at room temperature. May be made 1
day ahead and refrigerated.
Makes 1 1/2 cups
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