Fajita Chimichangas

Ingredients

• 1/4 cup fresh lemon juice
• 3 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 4 cloves garlic, crushed
• 1 pound skirt steak, cut into 1-inch-thick slices
• 1 red and 1 green bell pepper, seeded and ribbed, cut into strips
• 1/2 yellow onion, cut into 1/2-inch slices
• Neutral cooking oil, for cooking
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds tomatillos, husks removed and washed
• 3 jalapeno peppers
• 2 cloves garlic
• 1/2 cup loosely packed fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/4 cup all-purpose flour
• Six 10-inch flour tortillas
• Neutral cooking oil, for frying
• Mexican crema or sour cream, for garnish
• Cilantro leaves, for garnish

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