"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fajitas with Simple Salsa and Guacamole Recipe

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This recipe for Fajitas with Simple Salsa and Guacamole, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kennedy Family
Added: Wednesday, April 23, 2008


1 orange, juiced
2 limes, juiced
3 T. canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 T. fresh cilantro, finely chopped
1 tsp. cumin
1 tsp. salt

2 ¼ lb skirt or flank steaks
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
12 flour tortillas lightly browned over gas stove flame. (15 seconds per side)


1 (28oz) can whole tomatoes, drained reserving the juice
1 small red onion, roughly chopped
1 Serrano chile
1 clove garlic, roughly chopped
2 limes, juiced
½ cup cilantro leaves, chopped
Salt & pepper to taste
Extra Virgin Olive oil

6 ripe avocados
3 limes, juiced
1 medium shallot
1 garlic clove, chopped
2 Serrano chilies, chopped
Extra Virgin olive oil
Kosher salt & pepper
1 big handful fresh cilantro with stems, about ½ cup, chopped

Whisk marinade together & using large plastic bag add meat. Massage to combine, & refrigerate 8 hours or overnight. Drain the marinade from meat and grill meat on a stove top grill pan for 4-5 minutes per side. Transfer to a cutting board & let stand. In the same pan, add the peppers & onions. Sauté about 3 minutes or until slightly browned. Thinly slice the meat, against the grain, on the diagonal, into thin strips.

For Salsa: Pulse all ingredients in a food processor, add a little of the reserved juice if mixture is too thick. Drizzle with olive oil, cover and set aside, allowing flavors to marry.

For Guacamole: Scoop flesh out of the avocados and mash with a potato masher, leaving them a bit chunky. Add remaining ingredients and mix together. Drizzle with a little olive oil, adjust seasonings. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t get brown (air causes the discoloration). Refrigerate for at least 1 hour prior to use.

Serves 6 (makes 12 fajitas)




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