Marix Fajitas 6-8 servings Bon Appetit Magazine March, 1986
Fajitas
1 cup orange juice
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup fresh lime juice
1 teaspoon Marix seasoning
1 garlic clove, minced
2 lb. Skirt steak cut into 3-4 pieces
Guacamole
2 avocados
½ small tomato, chopped
¼ small onion, chopped
1-2 serrano chiles, minced
1 teaspoon fresh lemon juice
1 teaspoon minced fresh cilantro
½ teaspoon garlic salt
½ teaspoon jalapeno chile juice-optional
2 large onions halved
flour tortillas
Pico de Gallo
1 tomato, diced
3-4 serrano chiles, minced
½ medium onion, diced
2 tablespoons water
1 tablespoon fresh minced cilantro
2 teaspoons fresh lemon juice
salt to taste
Marix seasoning (makes about ½ cup) store in airtight
container
Blend all ingredients:
6 tablespoons salt
1 ½ teaspoons freshly ground pepper
1 1/3 teaspoon New Mexico chile powder
¾ teaspoon ground cumin
For fajitas:
Whisk orange juice, oil, vinegar, lime juice, seasoning, and garlic
in a large, non-aluminum pan. Add steak. Cover and refrigerate
overnight.
For guacamole: Remove skin and pits from avocados. Coarsely chop pulp in bowl. Blend in remainder of ingredients.
For Pico de Gallo: Mix tomato, onion, chiles, water, cilantro, and lemon juice. Season with salt.
Prepare barbecue grill or preheat oven. Grill or broil onions
until crispy on the outside but tender on the inside. Remove steak
from marinade until crisp on outside but pink on the inside, about
3-4 minutes per side. Thinly slice grilled onions and thinly slice
the steak across the grain. Fry onions and steak in a hot cast
iron skillet until slightly charred and very hot. Serve with guacamole,
Pico de Gallo, and warmed tortillas.
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