Tyler Florence is the boss of fajita's, so of course, I followed his direction. Well, minus the uncut skirt steak, and adding an onion.
Is there a better way to get your veggies than this?
Cut orange and limes for juicing.
Put their juices in a blender, along with chipotle peppers, olive oil, salt and garlic.
Spice with cumin. Blend 30-45 seconds.
Place the meat in a container to marinate.
Pour the blender marinade, or mojo, over meat.
I'm lucky enough to have an old vacuum food saver, so I'm using it. It cuts time on marinating. You don't have to have it. Marinate 4 hours without, or 2 hours with.
After your marinade is finished, halve and slice onion. Set aside.
Slice the tops and bottoms off of the bell peppers. It's the easiest way I know how to get matchstick cuts.
Slice the ends and tops, rather than throw away. There's quite a bit there.
It's so easy to slice the bodies now. I've actually got a cadence going to 4 Non Blondes:
And so I wake in the morning
And I step outside
and I take a deep breath and I get real high
And I scream from the top of my lungs
What's going on?
Salt and pepper the meat. Grill the steak until it has a nice dark crust. Remove from pan and set aside. If you have an uncut skirt steak, set it aside to rest while the veggies are cooking. Then, slice thinly against the grain.
Add onions and peppers to the same pan. My pan runneth over.
Fry hot and fast, continually moving the veggies in the pan.
Pit an avocado.
Slip a spoon between the flesh and the skin.
Scoop out the flesh. Slice lengthwise.
Warm tortillas on a hot burner (30 secinds each side), or in a hot pan, or nuke them (15 seconds each). Stack your fajitas.
Top with a little salsa (I love chile verde)...
Or add cheese and sour cream (Kevin's favorite).
And delicious! I'm no Tyler Florence, but this recipe turned out pretty good. Tyler made it easy. It's the mojo and the steak. The only thing that could have made this better would have been skirt steak.
- 1 orange, juiced
- 2 limes, juiced
- 4 T olive oil
- 2 garlic cloves
- 3 chipotle chiles, in adobo sauce
- 1 t cumin
- 1 t salt
- 2 lb skirt steak, or fajita meat
- salt and pepper
- 2 bell peppers, thinly sliced
- 2 onions, thinly sliced
- a dozen warm flour tortillas