[Photograph: Joshua Bousel]

I have been a diehard fan of Alton Brown's skirt steak recipe for fajitas—that tangy and beefy skirt is near perfection. But I wanted to try a new recipe for mole-crusted fajitas* that I saw in Robb Walsh's The Tex-Mex Grill and Backyard Barbacoa Cookbook when digging for Cinco de Mayo inspiration.

Though I love this mole poblano recipe, I didn't have the two days required to make it from scratch, so I went with the Dona Maria off-the-shelf version for this recipe (as Walsh recommended). The mole sauce is mixed with peanut butter, garlic, and oil, plus I threw in a chopped chipotle in adobo for a little extra heat and depth. The mole mixture is then slathered on a piece of skirt and grilled over high heat until medium-rare.

You can't really go wrong with skirt if you cook it right, so I was bound to like this by default. The mole seemed to burn off more than bake in, but there was a faint earthy crust on the outside that was a tad too subtle to hold up against the big beefy flavor of the steak. It didn't reach the heights of the Alton Brown recipe I hold so dear, but when paired with this ancho-raisin sauce, the whole fajita really came together and was something special in its own right.

*The original recipe called for flank steak, but skirt > flank, so I made that substitution.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: