Fajitas Estivales De Carne De Cerdo Recipes

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
• Cover with plastic wrap to prevent browning.
• Make the rub: in a small bowl, combine all the rub ingredients.
• Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
• Let steak stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray the onion and bell peppers on both sides with oil.
• Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
• Cut the onion and bell peppers into bite-sized pieces.
• Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
• Remove from grill and let rest 3-5 minutes.
• Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
• To serve: cut the flank steak against the grain into ¼ inch slices.
• Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
• Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.