(KPLR) – Cinco de Mayo is this coming Monday and if you’re planning a party, Ingrid Hoffmann, the host of the Cooking Channel’s “Simply Delicioso”, is here to help. She had a few suggestions for Christine Buck to make your fiesta fabulous.
Drunken Fajitas (Serves 4)
2 pounds of skirt or flank steak
4 garlic cloves, finely minced
3 tablespoons tequila (preferably gold)
2 tablespoons lime juice (from about 1 lime)
2 tablespoons orange juice plus 1 teaspoon grated orange zest
2 tablespoons Cholula hot sauce plus extra for serving
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 chopped fresh cilantro leaves
16 scallions, white and light green part only
2 red bell peppers, seeded, veined and thinly sliced
1 teaspoon dried oregano
8 flour tortillas
2 medium Haas avocados, halved, pitted, peeled and thinly sliced Lime wedges, for serving
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.
You can either use the broiler to cook the meat or a grill pan.
If using the broiler:
Preheat you broiler and place the oven rack about 6 inches from the heating element.
Remove the meat from the marinade and season it with some salt. Place the steak, scallions and peppers on an aluminum foil-lined baking sheet or broiler pan. Broil until browned on both sides, about 5 to 7 minutes per side for medium-rare (slightly longer for flank steak), turning the scallions and peppers when you flip the steak. Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.
If using a grill pan:
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.