Tortuga's Fajita - Austin, Texas

Recipe Ingredients

3 lbs	1362g / 48oz	Skirt steak
2 lbs	908g / 32oz	Yellow onions (large)
2 tablespoons	30ml	Vegetable oil
16		Flour/whole wheat tortillas
2 tablespoons	30ml	Garlic - minced
		Pico de gallo
1/2 cup	8g / 0.3oz	Fresh cilantro - chopped
2		Scallions - chopped(grn. Onion
2 cups	292g / 10oz	Grated cheese
		Lime juice
1 tablespoon	15ml	Ground black pepper
2 tablespoons	30ml	Tomatoes - chopped (large)
1 teaspoon	5ml	Garlic - minced

Recipe Instructions

<1> Combine marinade ingredients in a large glass baking dish. <2> Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the fridge if you marinate overnight. <3> Make the PICO DE GALLO: combine all of the ingredients in a small serving bowl. <4> Slice the yellow onions into 1/4" slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. <5> After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. <6> Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, nd a bowl with the grated cheese. You may wish to provide picante sauce in addition. <7> Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want.

TIME : 45 mins preparation, several hours marinating, 10 minutes cooking.

Source:
Patricia Wriedt - Mexico City

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