Ninfa's Fajitas

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Skirt steak
1/4 cup	59ml	Pineapple juice
1/4 cup	59ml	Orange juice
1/4 cup	59ml	White wine
1/4 cup	59ml	Lemon juice
3/4 cup	177ml	Water
3/4 cup	177ml	Soy sauce
1 tablespoon	15ml	Pepper
1		Garlic - chopped
3		Dried chiles arboles
3 tablespoons	45ml	Clarified butter
		One orange and one lemon - rind of
		**pico De Gallo***
4		Ripe tomatoes
1		Yellow onion
1/4 cup	4g / 0.1oz	Chopped cilantro
2		Chile jalapenos - seeded, deveined chopped
		Salt to taste
		**guacamole**
1/2		Onion - cut up
2		Ripe avocados - peeled, pitted and (large) quartered
1		Canned jalapeno
		One lemon - juice of
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Guacamole instructions:

Chop onion in food processor using metal blade. Add avocados, jalepeno, lemon juice, salt and pepper to the work bowl an process for five to ten seconds.

Meat Instructions:

Marinate for no more than two hours. Grill over hot coals, basting with marinade. Makes 4-6 servings. Note: If skirt steak is on the thick side, it can be butterflied or flattened with a mallet or scored. Once meat is cooked, cut into strips and serve in flour tortillas.

Pico de Gallo instructions:

Combine all ingredients in bowl and let stand for two to three hours. If desired, add a small amount of lemon juice and salad oil. Place meat in glass dish. Combine remaining ingredients and pour over meat.

To be authentic, fajitas should be accompanied by flour tortillas, guacamole, and pico de gallo. A small bowl of frijoles a la chara can complete the meal. Note: Sauteed onions and green peppers should be served with the fajitas. Marinate the onions and peppers in soy sauce, sherry, garlic and butter before sauteing in butter.

Source:
McIlhenny Co.

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