Fajitas

For the Steak:Enjoying fajitas

2 lb Sirloin Steak
2 cups soy sauce
1/3 cup Worcester sauce
1/2 cup brown sugar
1/4 cup Dijon mustard
1/3 cup olive oil

Combine the soy sauce, Worcester sauce, mustard, oil, and sugar.  Add steak and just enough water to cover the meat.   Marinade for 24 hours.  Grill over hot coals, about 6 minutes per side (depending on the thickness and how you like your meat cooked).  Allow it to rest for at least 10 minutes.  Slice thinly against the grain.

Carving the MeatFor the chicken:

2 pounds boneless skinless chicken breast
1 cup soy sauce
1/2 cup brown sugar

Combine soy sauce and sugar.  Add chicken breasts and just enough water to cover the meat.  Brine for 24 hours.  Grill over hot coals, about 5 minutes per side.  Allow the chicken to rest at least 10 minutes, and slice thinly.

Recipe notes: do not be tempted to use the same mixture for both the chicken and the steak.  One (for the chicken) is a brine, and the other (for the steak) is a marinade.  The vinegar in the Worcester sauce will turn the chicken into a mushy, unappealing mass.

For the accompaniments:

3 onions, sliced thinly
3 peppers, sliced in strips
1 can refried beans
Guacamole
flour tortillas
cheddar cheese
sour cream
chopped fresh cilantro

Sautee the peppers and onions in a little bit of olive oil until they are translucent and begin to brown, about 10 minutes.  Add salt and pepper to taste.  Heat refried beans, and serve.  Heat tortillas in a skillet over high heat, about 30 seconds per side.

Guacamole

1 clove garlicThere is nothing like homemade guacamole!
3 Large Ripe Avocados
1/4 cup minced fresh onion
1/4 cup minced orange pepper
1/4 cup minced fresh tomatillo
1 lime
1/2 jalapeno pepper, finely minced (optional)
1/4 cup fresh, chopped cilantro
1/2 tsp salt or to taste

rub the garlic on the inside of the bowlSplit the garlic clove in half and rub each half into the bottom of the bowl.  Halve avocados, remove pit and skin and mush them into the bowl.  Squeeze the lime and stir to mix.  Add the pepper, tomatillo, jalapeno, cilantro, and Mashing the avocadossalt.  Taste and adjust seasonings if necessary.

recipe notes: I like this recipe because it is very flavorful and light.  Tomatillos look like a green tomato, but they are actually a relative of the gooseberry.  They add a nice citrus flavor to the guacamole.  The Avocados should be slightly soft to the touch, but firm.  Mushy avocados or avocados that feel like there are air pockets inside the skin should not be used.  I good rule of them is 1/2 an avocado per person, but if you have big eaters adjust accordingly.