Ingredients

Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa

Instructions

In a small 2 cup measuring cup, or something similar size
and shape, combine all the marinade ingredients. Using an immersion blender, puree the
marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and
shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally

with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook
for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on
the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed
with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the
vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on
a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1
minute, flip the tortilla and repeat on the second side. Once heated and charred remove
the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all
of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some
water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute.

Check to see if they are warm, if not repeat the heating at 1 minute intervals until they
are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions,
and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.
Guacamole:
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced

1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl.
Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the
ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown
and refrigerate for at least 1 hour before serving.