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Mole-rubbeed Skirt Steak Fajitas with red chile to - luvnit - 12-05-2010
This was from issue No. 69. and we had it last night and loved it. It was too cold to grill, so I the veggies and pan seared the steak. The only thing I felt it needed was MORE mole flavor. I think I would use Jean's Mole Sauce as an added condiment for the meat. All the flavors worked really well together. This is my new Fajita recipe!
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - HomeCulinarian - 12-05-2010
Going to have to give this a go. Love mole!
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - cjs - 12-05-2010
I haven't made fajitas for so long - will have to wait till we're home now, tho, no magazines with me. (but, I'm going to add this to my list) Thanks Laura.
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - Harborwitch - 12-05-2010
No magazines here either
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - luvnit - 12-05-2010
Quote:
This was from issue No. 69. and we had it last night and loved it. It was too cold to grill, so I the veggies and pan seared the steak. The only thing I felt it needed was MORE mole flavor. I think I would use Jean's Mole Sauce as an added condiment for the meat. All the flavors worked really well together. This is my new Fajita recipe!
Oops I missed a word. It should read, "I roasted the veggies..."
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - Mare749 - 12-06-2010
Here you go, Jean and Sharon. Sounds yummy.
Mole-rubbed Skirt Steak Fajitas with red chile tomato sauce
From Cuisine at Home, Issue No. 69
Makes 16 fajitas, 1 3/4 cups sauce
1 T. oil
2 dried pasilla chiles, stems and seeds removed
2 cups tomatoes, quartered
1 cup red onion, chopped
2 garlic cloves
1 canned chipotle chile in adobo
1 t. fresh lime juice
salt to taste
Preheat oven to 500 F. Soak pasilla chiles in boiling water until soft, 30 minutes. Drain, reserving the
water and set aside. Toss tomatoes, onion, and garlic with oil and roast until tender and starting to brown,
25 minutes. Transfer vegetables to a blender along with the softened chiles, chipotle, lime juice and salt.
Puree until smooth, adding reserved chile water to thin as needed. Preheat grill to high.
2 T. brown sugar
2 t. each cocoa powder, paprika, and kosher salt
1 t. each ground cumin, garlic powder and black pepper
1/2 t. ground cinnamon
1 1/2 lb. skirt steak, trimmed
Mix sugar, cocoa, and spices, then rub over both sides of steak. Grill 3 minutes per side, remove from
grill, and allow to rest 5 minutes before slicing across the grain into thin strips.
To assemble, place steak strips inside tortillas with chile sauce, grilled vegetables and guacamole.
Grilled guacamole (page 10)
4 firm, yet ripe avocados, halved, pitted, brush with oil
3 t. fresh lime juice
1/4 cup red onion, minced
1/4 cup chopped fresh cilantro
2 T. jalapeno, seeded, minced
2 t. garlic, minced
salt to taste
Preheat grill to medium.
Grill avocados, cut side down, until marks appear, about 2 minutes. Peel and coursely chop, then
mash with lime juice until creamy using a fork. Stir in remaining ingredients.
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - cjs - 12-06-2010
Thanks Maryann!! I think I stuck some flank steak in the freezer.....somewhere!
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - Mare749 - 12-06-2010
I think I'm going to go buy some. This recipe sounded better and better as I was typing it.
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - Gourmet_Mom - 12-06-2010
For some reason, I want to say I made this.
Yep! I thought so! So did you Jean! Mole-Rubbed Skirt Steak REVIEW
Re: Mole-rubbeed Skirt Steak Fajitas with red chile to - cjs - 12-06-2010
Darn it, Daphne!! I'm so tired of being forgetful.
Now, did I like it? hmmm, guess I was underwhelmed.
