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  • The base number of servings for this recipe is 4
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    Ingrid Hoffmann’s Cholula Drunken Fajitas

    Drunken Fajitas are a twist on the classic with original Cholula hot sauce, a splash of tequila, citrus juice and grilled steak.


    Ingredients
    2
    pounds
    skirt or flank steak
    4
    cloves
    garlic, minced
    3
    tablespoons
    tequila
    2
    tablespoons
    Lime Juice
    2
    tablespoons
    orange juice
    1
    teaspoon
    orange zest, grated
    2
    tablespoons
    Cholula hot sauce
    2
    tablespoons
    red wine vinegar
    1
    teaspoon
    light or dark brown sugar
    1/2
    teaspoon
    freshly ground pepper
    1/4
    cup
    plus 2 tablespoons olive oil
    1/4
    cup
    fresh chopped cilantro
    16
    scallions, white and light green parts only
    2
    red bell peppers, seeded and thinly sliced
    1
    teaspoon
    dried oregano
    8
    flour tortillas
    *
    salt
    2
    medium Hass avocados, halved, pitted, peeled and sliced
    *
    lime wedges
    Directions
    Place the meat in a shallow baking dish and rub it with the garlic. Mix the tequila, lime and orange juices, the orange zest, Cholula hot sauce, vinegar, brown sugar, and pepper in a small bowl. Whisk in 1/4 cup of oil and pour the marinade over the meat.
    Press 1 1/2 tablespoons of cilantro onto each side of the meat in an even layer. Cover the baking dish with plastic wrap and refrigerate for a few hours or overnight, turning the meat occasionally.
    Place the scallions and red peppers in a bowl and toss them with 2 tablespoons of olive oil, the oregano and some salt.
    Remove the meat from the marinade and pat dry with paper towels. Season it with salt.
    In a grill pan over medium-high heat, place the meat and the vegetables and cook 3-4 minutes per side, depending on the desired doneness. Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.
    Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, about another for 10 to 20 seconds. Place on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas. (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you’re ready to serve).
    Cut the steak into thin slices against the grain and serve with the warm tortillas, the scallions, peppers and some avocado slices. Pass the remaining cilantro, lime wedges and Cholula hot sauce to season to taste.

    The base number of servings for this recipe is 4
    OK

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