500g Wagyu beef skirt or flank steak
8 small corn tortillas
100g grated cheddar cheese
1 quantity guacamole
250g sour cream
2 limes, sliced into wedges
2 tinned chipotle chillies in adobo
1 tsp smoked paprika
250mL freshly squeezed orange juice
Juice of 1/2 lime
3 Tbs tomato sauce (ketchup)
2 Tbs dried oregano
1/2 tsp ground cumin
2 Tbs white-wine vinegar
2 tsp salt
1/2 tsp ground black pepper
Quick Pickled Onion:
1/2 Tbs dried oregano
2 bay leaves
1/3 tsp ground cumin
1 habanero or fresh green chilli, sliced
2 red onions, finely sliced and soaked in salted water for 30 minutes
1 garlic clove, crushed
1 Tbs sherry vinegar
3 vine-ripened tomatoes, diced
Juice of 1 lime
2 Tbs chopped fresh coriander
Salt and pepper, to taste
First, prepare the marinade by mixing the ingredients in a large bowl, add the beef, combine thoroughly and allow to marinate for at least 2 hours, preferably overnight.
To make the quick-pickled onions, bring the water, herbs, spices and chilli to the boil in a small saucepan, drain the onions and place them in a bowl with the garlic, pour the aromatic liquid over the onions and garlic, then leave to cool for at least 1 hour.
Prepare the tomato salsa by combining the salsa ingredients in a bowl, adjust the seasoning to taste and set aside.
When ready to cook, remove the beef from the marinade and set it aside on a plate, pour the marinade into a small saucepan and simmer for 10 minutes, until thickened and reduced.
Heat a char-grill pan over high heat (or crank up the barbeque) and cook the beef for 2–4 minutes on each side, or until cooked to your liking, remove to a chopping board and slice into fine strips across the grain, drizzle with the cooked marinade.
Drain the cooled pickled onions and sprinkle with the vinegar before serving.
To enjoy, fill a tortilla with beef, quick-pickled onions and salsa, then add cheese, guacamole, sour cream and fresh lime to your liking.
This is great served buffet-style, so everyone can make their fajita to their tastes.