1 orange, juiced
2 limes, juiced
1/4 cup olive oil
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 small handful fresh cilantro, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
2 pounds skirt steak, trimmed of fat
2 red bell peppers, thinly sliced
1 large red onion, thinly sliced
1 pint button mushrooms, cut into chunks
Guacamole (recipe follows)
12 warm flour tortillas (I cover them with a damp paper towel and heat in the microwave for about 20-30 seconds.)
Shredded cheese for topping (I use a pre-shredded Mexican blend from the market. My favorite is Sargento Artisan Authentic Mexican.)
In a small bowl, whisk together the first 8 ingredients for the marinade. Place skirt steak in a shallow container, and pour marinade over it. Poke a few holes in the meat with a fork so that it absorbs the marinade better. Cover and refrigerate for at least 3 hours.
Drain the marinade from the meat. Grill the steak on the grill or in a grill pan over medium-high heat for about 4 minutes each side for medium-rare. Transfer the steak to a cutting board and let rest.
In the same pan, add the bell peppers, onions and mushrooms. Add a little olive oil, if needed. Saute the mixture for 3-5 minutes over medium-high heat, until the vegetables are tender, but not mushy.
Slice the steak thinly against the grain on a diagonal and toss with the vegetables.
Spread some guacamole on a tortilla and top with some of the steak mixture. Sprinkle some cheese on top. is desired. Roll up the tortilla around the filling and enjoy!
2 large or 3 small ripe avocados, peeled and seeded
1 cup red onion diced
1 medium tomato, seeded and diced
1/2 jalapeno, seeded and finely minced
1 small handful of cilantro, finely chopped
Juice of one lime
Tabasco sauce to taste
Salt and pepper to taste
Mash the avocado in a bowl. Leave it a little chunky. Add the rest of the ingredients and mix well.