¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa
Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.
Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)
Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.
Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.
Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.
1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.
Creamy Southern Succotash
1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above
After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.