Ole.....!!!!!!!The Ultimate Fajitas

Marye over at Apron Strings and Simmering Things would be very proud of my use of chipotle's here in this recipe. She is chipotle obsessed!!! Wink...wink...I very rarely eat red meat, so, when I do I want it to be juicy and flavourful. This recipe from Tyler Florence on the Food Network fits the bill to a "T."

The photo is taken looking towards Coldstream on Kalamalka Lake in British Columbia.

**The Ultimate Fajitas**

Marinade (Mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipotle chilies, in adobo sauce
• 3 tablespoons roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt

Faijita:

• 2-1/4 lbs skirt or flank steak, trimmed of fat, cut into thirds or 8-inch pieces
• salt and pepper
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality salsa

1. In a small 2 cup measuring cup, or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, pure the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 - 4 hours to tenderize and maximize the flavour.

2. Preheat a ridged grill pan on high heat. (You could also cook the steak on the BBQ).

3. Drain the marinade room the beef. Lightly oil the grill pan or grill. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. (I find it easier just to use the BBQ)

4. Once the beef is resting add the bell peppers and onions tossed with lime juice and olive oil to the grill pan. Grill the mixture for 7 - 8 minutes until the vegetables are just barely limp.

5. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip and repeat on the second side. Once heated and slightly charred remove the tortilla to a clean towel and wrap to keep warm. Repeat until you have warmed all your tortillas.

6. You can also heat your tortillas in a microwave. Lightly dampen a tea towel. Wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

7. Thinly slice steak against the grain on a diagonal.

To serve: Spread some of the guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

You can also serve it with sour cream and shredded cheese.

**Guacamole**

• 5 ripe Hass avocados
• 3 - 4 limes, juiced
• 1/2 small onion, chopped
• 1 small garlic clove, minced
• 1 serrano chili, chopped
• 1 big handful fresh cilantro or parsley leaves, roughly chopped
• kosher salt and freshly ground black pepper
• drizzle olive oil

1. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

2. Lay a piece of plastic wrap directly on the surface of the guacamole o it doesn't brown and refrigerate for at least 1 hour before serving. ( if you immerse the avocado pit into the guacamole it will not turn..so I am told)

Serves 6

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