CARNE ASADA FAJITAS WITH ORANGE SCENTED TORTILLAS
By Chef Bruce Kalman
Prep: 600 mins
Cook: 20 mins
Total: 620 mins
Serves: 4
Ingredients
-
1
pound skirt steak
-
1
Sunkist® lime, juiced
-
1
cup Sunkist® Navel orange, juice and zest
-
2
garlic cloves, smashed
-
1/2
cup cilantro, chopped
-
1
jalapeno, stems and seeds removed, minced
-
1
tablespoon distilled white vinegar
-
1/4
cup olive oil
FAJITAS
-
4
tablespoons olive oil
-
2
teaspoons cumin, ground
-
1
teaspoon coriander, ground
-
2
garlic cloves, chopped fine
-
1
jalapeno, chopped (stem and seeds removed)
-
1
red bell pepper, cut into short thin strips (stem and seeds removed)
-
1
green bell pepper, cut into short thin strips (stem and seeds removed)
-
1
medium red onion, peeled and diced
-
2
tablespoon cilantro, chopped
-
1
Sunkist® Navel orange, zest and juice
-
kosher salt and black pepper to taste
Directions
- In a container, combine all carne asada ingredients and allow to marinate overnight.
- Remove the meat from the marinade and wipe any ingredients off of the meat.
- Season the meat well on both sides with salt and pepper and allow to sit for 10 minutes.
- Heat a cast iron pan on the stove or grill and cook the meat to a medium rare temperature.
- Allow the meat to rest for 5 minutes before slicing.
- Combine sliced carne asada meat with fajita ingredients (recipe below).
- Zest 1 Sunkist orange over 4 tortillas; heat a pan over high heat and add the tortillas, toast on both sides for about 15-20 seconds each side.
- Add mixture to tortilla and serve.
FAJITAS
- In a sauté pan, heat the oil and spices over medium high heat.
- Cook for about 1 minute to toast the spices, add in garlic and jalapeno.
- Stir and cook for another minute, until the garlic and jalapeno are wilted.
- Add the peppers and onions and season with salt and pepper; stir well to incorporate.
- Cook for 10-12 minutes, until the vegetables are soft.
- Remove from heat and add cilantro and Sunkist orange juice.
- Mix in the sliced carne asada steak and toss together.
