Fajitas and guacamole

[aquinasprime]

Tonight for dinner we are making an old standby - steak fajitas with guacamole. We eat this fairly often (at least 2x a month) because it's fast, not super expensive and generates several lunches worth of leftovers (especially since I'm content to eat them cold). I'm including the recipe for the marinade I came up with as well as the guacamole I make when we have good avocados. I have to partially credit Alton Brown and caity since I combined parts of their guacamole recipes to come up with my own.



Fajita Marinade (I have no amounts i just mix and taste, then adjust)
Apple Cider Vinegar ( I initially used pear vinegar because I had some, when I ran out I switched to cider)
Red Wine Vinegar
Oil (I use extra virgin olive for everything, but use what you like)
worcestershire sauce
Honey (tonight I used some local spring and fall honey)
Tabasco Chipotle Sauce
Paprika
Ground Cumin
Turmeric
Cayenne Pepper
Garlic Powder
Crushed Red Pepper Flakes
Dried Minced Onion
Oregano
Salt
Pepper

Whisk the marinade (I usually do the honey + all liquid except the oil, then spices, then oil). Place a skirt steak in marinade for about 15 min. Grill to desired doneness (outdoor or grill pan). Let meat rest for 5 min under foil then slice into strips.

While meat is marinating slice a few onions and 2 peppers (we generally use orange, yellow or red) and saute in oil until soft. We usually cover them in the pan while doing everything else.

Serve with warmed tortillas, lettuce, cheese, hot sauce, tomatoes, guacamole, sour cream, etc.
We set up an assembly line for eating and heat up some canned refried beans as a side dish.

Guacamole:
2-3 ripe avocados
1 small red onion
5 cloves garlic
1 tomato (I generally use a roma)
fresh cilantro
juice of 1 lime
salt
pepper
turmeric
cayenne pepper

Toss avocados with lime juice. Add seasonings and mash with potato masher. Fold in tomatoes, garlic and cilantro.