Ingredients: |
Ingredients: MARINADE:
1 orange juiced
2 limes, juiced
4 tbsp olive oil
2 garlic cloves,roughly chopped
3 chipotle chilies, in Adobo sauce
3 tbsp roughly chopped fresh cilantro leaves
1 tsp ground cumin
1 teaspoon salt
2.5# skirt or flank steak, trimmed of fat cut into three 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
Salsa
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Directions: |
Directions:Puree the marinade ingredients in either a food processor or an immersion blender. Transfer to a gallon bag and add the steak, seal and shake to coat. Refrigerator beef for 2 to 4 hours. Preheat a pan on hi heat. Drain the marinade from the beef. Lightly oil the pan. Season with salt and pepper. Grill steak over medium high heat and cook for four minutes on each side and then transfer to a cutting board and let rest. Add the bell peppers and onions tossed with lime juice and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are just limp. While the vegetables are cooking, heat up the tortillas. Preheat a pan on med high, and place a tortilla on it and let cook for 30 seconds to one minute, Flip the tortilla and repeat on the other side. Remove the tortilla to a clean towel and wrap to keep warm. Thinly sliced the steak against the grain on a diagonal. Make up tortillas and add guacamole to them, Roll up tortilla to enclose the filling. |
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