Fajitas (recipe by Geisel Nye)

Serves 6-8

Ingredients:

Marinade (Mojo)

1 Orange, juiced or ¾ of a cup of orange juice from a bottle

2 Limes, juiced or ½ Cup of lime juice from a bottle

4 Tbls of Olive Oil

2 Garlic Cloves, minced

1-3 Chipotle Chilies in adobo sauce (depending on how hot you want it)

3 Tbls Cilantro, roughly chopped

1 tsp Cumin

1 tsp Salt

1 Whole Flank Steak, cut into thirds (Can Substitute with Chicken)

2 Red Bell Peppers

2 Green Peppers

1 Large Purple Onion, or whatever onions you like

12 Flour Tortillas

Directions:

1. In a blender combine all marinade ingredients, puree until smooth. 

2. Place Flank Steak (or Chicken) in a large gallon size zip lock plastic bag.  Pour marinade over meat and seal bag shut. 

3. Massage bag gently to make sure meat is well coated.  Place bag on a dish incase it leaks, and refrigerate for 2-4 hours for steak (refrigerate for 15 minutes for chicken)

4. In a large, lightly oiled fry pan, preheat on high.  Drain meat and season with salt and pepper,  grill meat for 7 minutes on each side or until done to your liking.  Depending on the size of your pan you may need to do this in batches. (Can also be grilled on an outdoor grill over high heat)

5. Transfer meat to a cutting board and allow to rest 10 minutes.  A MUST or you will be mopping up all that yummy juice off your counter.

6. While meat is resting, slice peppers and onions and toss to coat with olive oil, lime juice, salt and pepper.

7. In same grill pan, grill onions and peppers until just barely limp about 7 minutes.

8. While peppers and onions are cooking, heat up flour tortillas in a microwave 1 minute, covered with damp tea towel.

9. Once meat has fully rested slice ACROSS THE GRAIN in thin long slices.

10. Enjoy eating these with: Pico de Gallo, cilantro, cooked peppers, cheese, sour cream and guacamole.