Classic Fajitas
"Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them...."
INGREDIENTS
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For the Chunky Guacamole:
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3 medium avocados (preferably Hass)
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2 tablespoons onion minced
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1 medium clove of garlic minced
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1 small jalapeno chile minced (1 to 1 1/2 teaspoons)
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1/4 cup fresh cilantro leaves minced
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1/4 teaspoon table salt
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1/2 teaspoon ground cumin (optional)
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2 tablespoons lime juice
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For the Classic Red Table Salsa:
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3 large vine-ripened tomatoes (about 2 pounds), diced small
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1/2 cup tomato juice
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1 minced chipotle chile in adobo minced (about 2 tablespoons)
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1 medium red onion diced small
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1 medium clove of garlic minced
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1/2 cup fresh cilantro leaves chopped
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1/2 cup lime juice from 4 medium limes
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Table salt
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For the Flank Steak:
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1 flank steak (about 2 1/2 pounds)
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1/4 cup lime juice from 2 medium limes
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Table salt
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Ground black pepper
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1 very large onion peeled and cut into half-inch slices
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2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges
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16 plain flour tortillas (10-inch)
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