California Fajitas
Cooking MethodGrilling
Ingredients
- 3 pound flank steak
- 1/2 cup lime juice, freshly squeezed
- 1/3 cup olive oil
- 1/3 cup tequila
- 4 cloves garlic, minced
- 1 1/4 teaspoon oregano, dried
- 3/4 teaspoon cumin, ground
- 1/2 teaspoon clove, ground
- 12 flour tortilla
- Monterey jack cheese, grated
- scallions, chopped
- cilantro, chopped
- 2 green chile peppers, chopped
- 6 white or yellow chile peppers, seeded and chopped
- 2 large tomato, chopped
- 10 ounce stewed red ripe tomatoes
- 6 tablespoon corn oil
- 8 cloves garlic, minced
- 1 teaspoon oregano
- 2 teaspoon cilantro, chopped
- salt and pepper
Instructions
Slice meat across the grain into thin strips. Combine lime juice, oil, tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate four to eight hours at room temperature, tossing occasionally. Combine salsa ingredients in a quart container. Cover and refrigerate at least eight hours. Grill meat over hot coals, until medium rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, warm in the oven (if desired), and arrange on a serving platter.