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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.
Maryann
"Drink your tea slowly and reverently..."