Steak Marinade

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12 oz Can Chipotle peppers in Adobo

7 Cloves Garlic

2 Tsp Cumin

1 Tbsp Black Pepper

1 Tbsp Onion Powder

⅔ Cup Water

1 ½ Tsp Oregano

1 Large Lime, juiced

⅓ Cup Avocado oil

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Steak

2.8 Lbs Bottom Round Steak (Any Cut You Prefer)

Coarse Salt (To Taste)

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Fajitas

5 Bell peppers

1 ½ Red onions

Oregano (To Taste)

Salt (To Taste)

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Vinaigrette

½ Cup Red Wine Vinegar

¼ Cup Water

1 Tbsp Adobo Sauce

1 Chipotle Pepper in Adobo

1 Tsp Oregano

1 Tsp Black or White Pepper

¼ Cup Honey

1 Tsp Salt

1 Cup Avocado Oil (Neutral Oil)

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Pica del Gallo

4 Roma tomatoes

1 Cup Cilantro

1 Cup Red Onions

½ Cup Diced Jalapeños

2 Tsp Salt

1 Tsp Black pepper

1 Small Whole Lime, juiced

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Guacamole

¼ Cup Red Onions

3 Tbsp Chopped jalapeños

1 Whole Large Lime, squeezed

⅓ Cup Cilantro

2 tsp Salt (To taste)

3 Large Ripe Avocados

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Cilantro Lime Rice

6 Cups Cooked Rice (Long Grain Rice)

1 Tbsp Salt (To Taste)

Juice of Half Large Lime

⅔ Cup Cilantro, Chopped

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Black Beans

3 Cans (15.5 oz) Black beans

2 tsp Onion Powder

2 tsp Salt (To Taste)

1 Tbsp Lime juice

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Corn Salsa

3 Bags (12 oz) Frozen Sweet Corn, thawed

3 Diced (⅔ Cup) Jalapeños, deseeded

1 Cup Red Onion, Diced

1 Cup Chopped Cilantro

1 Tbsp salt (To taste)

1 Whole Lime Juiced

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Bowl

1 ½ Lbs Monterey Jack cheese

Sour cream (Daisy)

1 ½ Whole Head Romaine lettuce

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