Real Fajitas (A Dissertation On Fajitas) - cooking recipe

Ingredients

2 1/4 lbs skirt steaks (about 3/4 -inch thick)
12 -20 warm flour tortillas
2 grilled onions (or Fried)
2 grilled bell peppers (or fried)
For Beef Fajita Marinade
1 cup red wine vinegar
1/2 cup tequila
1/3 cup canola oil
1/3 cup fresh lime juice
4 large garlic cloves, crushed
3 tablespoons brown sugar
3 fresh jalapenos, stems and seeds removed, minced
1 tablespoon minced fresh cilantro
1 tablespoon Worcestershire sauce
1 -2 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon lemon pepper
1 teaspoon fresh ground black pepper
salt, to taste
Marinade for Chicken
1/2 cup fresh lime juice
1 tablespoon chopped garlic
1 tablespoon black pepper
6 tablespoons olive oil
4 tablespoons chopped cilantro
salt and pepper, to taste
Pico de Gallo
2 large ripe tomatoes, seeded, pulp removed, finely chopped
1 medium white onion, finely chopped
2 large garlic cloves, minced
2/3 cup cucumber, peeled, seeded, finely diced
5 radishes, finely diced
2 tablespoons minced cilantro leaves
3 -4 fresh serrano chilies, seeded, very finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lime juice
salt, to taste
Guacamole
2 large ripe haas avocados, peeled and pitted
1 chopped jalapeno chile
1 1/2 teaspoons lime juice
1 tomatoes, minced
1/4 teaspoon garlic powder
1 -2 green onion, minced
1/2 teaspoon salt

Preparation

For BEEF Fajita marinade:.
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
For the Chicken Marinade:.
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
chicken covered in refrigerator 1 hour or as long as overnight.
For the Pico de gallo:.
Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
Best if refrigerated, covered, for at least 1 hour, and served the same day made.
For the Guacamole:.
Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapenos used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.