Prep Time: 1 Day for overnight marinade, a few hours will work fine as well!
Cook Time: 20 minutes
Total Time: 3 hours to one full day, depending on marinating time.
Yield: 10 - 12 servings
Ingredients:
Fajita Ingredients:
2 – 1 lb. Beef Skirt Steaks, ideally 1 inch to ½ inch thick.
12 Flour Tortillas (corn tortillas work great as well)
1 Jalapeño, stem and seeds removed and cut into thin strips
½ white onion, sliced into thin strips
2 cups freshly grated Cheddar cheese
Humble House Salsa (or whichever hot sauce you prefer)
Marinade Ingredients:
¼ cup Brushfire Farms Original Glaze
¼ cup fresh squeezed lime juice
¼ cup soy sauce
¼ extra virgin olive oil
2 Tbsp. Meat Church Fajita Seasoning (or your favorite fajita seasoning)
4 cloves chopped garlic
½ cup fresh chopped cilantro
½ cup fresh squeezed orange juice
Process: Combine all ingredients in mixing bowl and whisk together. Place skirt steaks in large Ziploc bag with marinade, and allow to marinate for at least 2 hrs. or preferably overnight in refrigerator.
Guacamole Ingredients:
2 large Avocados
2 Roma Tomatoes, seeds scooped out, and flesh cubed.
½ cup white onion, diced
½ cup cilantro, chopped
Juice of 2 limes
Salt to taste
Process: In a medium size mixing bowl, mash Avocado until chunky, combine all other ingredients and set in refrigerator.
Cooking Process:
Step 1: Remove fajitas from Marinade. Cook over hot charcoal or gas grill, and flip frequently to avoid burning. Allow meat to char and reach an internal temperature of 140°F – 150°F to medium. Cook longer if you prefer more well done. Remove and let rest for 10 minutes.
Step 2: Sauté onion and jalapeño in a pan for 5 minutes until soft and set aside.
Step 3: Cut skirt steaks in half and then slice meat ¼ inch thin against the grain. Mix sautéed jalapeño and onion together with fajita meat.
Step 4: Place fajita meat on top of tortilla, top with guacamole, cheese, salsa and enjoy!