Instructions: Guacamole instructions:
Chop onion in food processor using metal blade. Add avocados, jalepeno, lemon juice, salt and pepper to the work bowl an process for five to ten seconds.

Meat Intructions:
Marinate for no more than two hours. Grill over hot coals, basting with marinade.

Makes 4-6 servings.

Note: If skirt steak is on the thick side, it can be butterflied or flattened with a mallet or scored. Once meat is cooked, cut into strips and serve in flour tortillas.

Pico de Gallo instructions:
Combine all ingredients in bowl and let stand for two to three hours. If desired, add a small amout of lemon juice and salad oil.Place meat in glass dish. Combine remaining ingredients and pour over meat.

To be authentic, fajitas should be accompanied by flour tortillas, guacamole, and pico de gallo. A small bowl of frijoles a la chara can complete the meal.

Note: Suateed onions and green peppers should be served with the fajitas. Marinate the onions and peppers in soy sauce, sherry, garlic and butter before sauteeing in butter.

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