Fancy Fajitas

Yield: 4 to 6 servings

Ingredients

Fajitas

• 1 cup red wine
• 1/2 cup oil
• 1/2 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic
• 1 teaspoon oregano
• 1 teaspoon whole peppercorns
• 2 1/2 pounds skirt steak
• 12 flour tortillas
• Fresh Mexican Salsa
• Guacamole

Fresh Mexican Salsa

• 1 medium tomato, finely chopped
• 1/2 medium white onion, finely chopped
• 6 sprigs fresh cilantro, finely chopped
• 3 serrano or other fresh hot green chiles, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/3 to 1/2 cup fresh tomato juice

Guacamole

• 2 fresh hot green chiles
• 3 sprigs fresh cilantro, leaves only
• 2 tablespoons finely-chopped onion
• 1/2 teaspoon salt, or to taste
• 1 large tomato, peeled and roughly chopped
• 2 ripe avocados

Instructions

Fajitas

1. Combine wine, oil, vinegar, Worcestershire sauce, garlic, oregano, basil and peppercorns in a large nonmetallic bowl.
2. Add steak and toss well.
3. Marinate for 24 to 48 hours in the refrigerator. Toss several times during marinating.
4. Grill steaks over a very hot fire, 4 to 6 inches from heat, 3 to 4 minutes per side. Do not overcook.
5. Cut steaks into thin strips across the grain.
6. Warm tortillas.
7. To serve, place a portion of the meat strips down the center of each tortilla. Top with salsa, Guacamole and/or sour cream, and fold in half or overlap edges.

Fresh Mexican Salsa

1. Mix all ingredients together well and serve.

Guacamole

1. Crush chiles, cilantro, onion and salt to a paste.
2. Add tomato and blend together.
3. Peel and pit avocados, then mash. Add to tomato mixture and blend well.

Attribution

Braniff Destination, October 1986 - Cooking Texas Style, by Candy Wagner and Sandra Marquez