Mole-Crusted Fajitas - 2015 Norton Schitz & Giggels
- 6 tbsps Mole poblano (canned or homemade)
- 1/2 cup Olive oil, divided
- 1 tbsp Chunky peanut butter
- 2 tsps Finely chopped chipotles in adobo
- 2 tsps Freshlly minced garlic (about 2 medium cloves)
- 1 lb Skirt steak (can also use flap, flank or hanger steak)
- Kosher salt
- Freshly ground black pepper
- 1 Large green pepper, cut into 1/4 inch strips
- 1 Large red pepper, cut into 1/4 inch strips
- 1 Medium white onion, cut into 1/4 inch slices
- 8 Flour tortillas, 8 inch
- Ancho-raisin Sauce
- 2 cups Brewed coffee
- 1/2 cup Raisins
- 1 tsp Cocoa powder
- 4 tbsps Unsalted butter
- 1 cup Finely diced onion
- 1 tbsp Freshly minced garlic (about 1 medium clove)
- 1 tbsp Sherry vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Finely ground coffee
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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.
Directions for Ancho-raisin Sauce:
Preheat oven to 350°F. Place chile on baking sheet and place in oven until puffed and aromatic, about 5 minutes. Remove from oven and let cool for 5 minutes. Stem and seed chile. Tear into large pieces.
Place coffee, chile, and raisins in a small saucepan. Bring to a boil over high heat. Remove from heat and let steep until chile and raisins are very soft, about 20 minutes.
Transfer mixture to a blender. Add in cocoa powder and puree until smooth. Set aside.
Melt butter in now-empty saucepan over medium heat. When foaming subsides, add in onions; cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in coffee puree, vinegar, and Worcestershire. Bring to a boil, reduce heat, and simmer until slightly thickened, about 10 minutes. Remove from heat, stir in ground coffee and season with salt and pepper to taste.