by Willie
2 Tablespoons Penzey's Fajita Seasoning
2 Tablespoons water
1 cup corn oil
juice of 1 lime
2 ounces Hornitos Tequila
1 pound skirt steak
Pico de Gallo (recipe below)
ripe avocado
flour tortillas
Mix seasoning with water and let sit for 5 minutes. Add remaining ingredients through tequila and stir. Marinate skirt steak for at least 4 hours or overnight.
Grill skirt steak in very hot skillet or over coals. Slice into thin strips against the grain.
Pico de Gallo:
Mix seasoning with water and let sit for 5 minutes. Add remaining ingredients through tequila and stir. Marinate skirt steak for at least 4 hours or overnight.
Grill skirt steak in very hot skillet or over coals. Slice into thin strips against the grain.
Pico de Gallo:
1 yellow onion, diced
8 Roma tomatoes, seeded and diced
2 jalapeno peppers, seeded and deveined
2 serrano peppers, seeded and deveined
1/4 cup chopped cilantro
1/2 teaspoon cumin
1 ounce lime juice
Mix all ingredients and chill. It will not be hot if you devein and seed the peppers completely. I sometimes will only do this to one of each to get some heat.
Warm flour tortillas. Place strips of fajitas and 2 tablespoons of pico in tortilla. Add slices of ripe avocado.
8 Roma tomatoes, seeded and diced
2 jalapeno peppers, seeded and deveined
2 serrano peppers, seeded and deveined
1/4 cup chopped cilantro
1/2 teaspoon cumin
1 ounce lime juice
Mix all ingredients and chill. It will not be hot if you devein and seed the peppers completely. I sometimes will only do this to one of each to get some heat.
Warm flour tortillas. Place strips of fajitas and 2 tablespoons of pico in tortilla. Add slices of ripe avocado.
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