This recipe appears in:Grilling: Mole-Crusted Fajitas
An earthy and spicy mole crust give these skirt steak fajitas their distinct character.
Adapted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh.
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- 6 tablespoons mole poblano (canned or homemade)
- 1/2 cup olive oil, divided
- 1 tablespoon chunky peanut butter
- 2 teaspoons finely chopped chipotles in adobo
- 2 teaspoon freshly minced garlic (about 2 medium cloves)
- 1 pound skirt steak
- Kosher salt and freshly ground black pepper
- 1 large green pepper, cut into 1/4-inch strips (about 1 1/2 cups)
- 1 large red pepper, cut into 1/4-inch strips (about 1 1/2 cups)
- 1 medium white onion, cut into 1/4-inch slices (about 1 1/2 cups)
- 8 (8-inch) flour tortillas
- 1 recipe Ancho-raisin sauce
- Type of fire: Direct
- Grill heat: high
In a small bowl, mix together mole, 1/4 cup olive oil, peanut butter, chipotle, and garlic. Season with salt to taste.
Season steak liberally with salt and pepper. Rub mole mixture all over steak and let sit at room temperature for 30 minutes while preparing grill.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes.
While steak is resting, place green and red peppers, onion, and remaining 1/4 cup oil in a cast iron skillet; season with salt and pepper to taste. Remove grilling grate and nestle skillet directly on coals. Cook until vegetables are softened and lightly browned, about 7 minutes. Remove from coals.
Place grilling grate back in place. Toast tortillas on grill until warmed and pliable, about 30 seconds. Slice steak into 3- to 4-inch portions with the grain, then slice against the grain into 1/4-inch strips. Divide steak between tortillas, top with sauteed peppers, onion, and ancho-raisin sauce, then serve.