Mexican Mole Skirt Steak Fajitas Recipes

Mexican Mole Skirt Steak Fajitas Recipes Instructions

Ingredients

• 1 dried Ancho Chile
• 2 tbsp. olive oil
• 2 tbsp. unsalted butter
• 1 white onion, chopped
• 2 garlic cloves, chopped
• 1 tomato, peeled and deseeded
• 1 tsp. chili powder
• 1 tsp. ground cinnamon
• 2 cups vegetable stock
• 2 tbsp. almond flour
• 1 ½ tbsp. unsweetened cocoa powder
• 1 tsp. sea salt

• 1 dried Ancho chile
• 1 cup strong coffee, hot
• 1/2 cup raisins
• 1 tsp. cocoa powder
• 1/2 stick butter
• 1 medium onion chopped
• 1 small garlic clove chopped
• 1 tbsp. sherry or Moscatel vinegar
• 11 tbsp. Worcestershire sauce
• Sea salt and ground black pepper, to taste

• 4 to 6 tbsp. Easy Mole sauce
• 1/2 cup olive oil
• 1 tbsp. peanut butter
• 2 tsp. chipotle chiles in their sauce, finely chopped
• 2 garlic cloves chopped
• 1 lbs. Grass-Fed skirt steak or Wagyu skirt steak
• Sea salt and ground black pepper
• 1 medium green pepper, julienned
• 1 medium red pepper, julienned
• 1 medium yellow pepper, julienned
• 1 medium white onion, sliced
• 8 (8-inch) flour tortillas
• Fresh cilantro for garnish

Directions

1. Begin the recipe preparation a day in advance by chopping the ancho Chile into pieces. Place the cut pieces in a bowl and cover them with water. Allow the chile to soak overnight in a cool spot, ensuring it stays covered.
2. On the day of cooking, use the microwave to heat the ancho for 2 minutes until it reaches a tender state. After cooling, delicately peel the chile, removing the seeds (you can reserve them for another use if desired). Set aside.
3. In a skillet, warm up the olive oil and sauté the onion, garlic, and tomato over medium-high heat. Introduce cinnamon and vegetable stock, cooking for an additional 3 to 4 minutes. Let the mixture cool.
4. Use a hand blender to puree the cooled mixture, incorporating the prepared ancho chile, chili powder, almond flour, peanut butter, cocoa powder, and salt. Adjust the salt to taste. Set aside.
5. For the Coffee sauce: Soak the chile in a bowl with hot coffee until it becomes tender. Peel off the skin, remove the seeds, and cut the chile into small pieces.
6. Combine the chile, coffee, and raisins in a medium pot. Boil on high heat for 5 minutes, set aside, and allow it to cool. Blend the mixture in a blender, adding cocoa powder. Mix thoroughly and reserve.
7. In a pan, melt the butter and sauté the onion until it becomes transparent. Add the garlic and cook for an additional minute. Then introduce the raisin mix, along with the Sherry vinegar and Worcestershire sauce. Cook over low heat until it thickens into a jam-like consistency, approximately 8 to 10 minutes. Season with salt and pepper to taste. Set aside.
8. For the Fajitas: Combine the Mole Sauce, 1/4 cup of olive oil, peanut butter, chipotle, and garlic. Add salt to taste and rub the mixture over the skirt steak. Let it sit for 30 minutes at room temperature.
9. Transfer the steak to a cutting board and rest for 8 to 10 minutes, then slice against the grain into thin strips.
10. Heat oil in a large pan and sauté the peppers and onions until tender. Keep warm and reserve.
11. Toast tortillas on a grill or in the oven until warmed and slightly golden. Transfer them to a cloth-covered bowl to keep warm. Assemble the tortillas or let your guests create their own and serve them with the coffee-raisin sauce.