Mole-Crusted Fajitas Recipe

Name: Mole-Crusted Fajitas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons mole poblano (canned or; ); 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 (see note); 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

Servings: persons

6 tablespoons mole poblano (canned or
)
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 (see note)
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

1
In a small bowl, mix together mole, 1/4 cup olive oil, peanut butter, chipotle, and garlic. Season with salt to taste.
2
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.
3
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.
4
and
5
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.
6
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.
7
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.

1350

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons mole poblano (canned or, ), 1/2 cup olive oil, divided, 1 tablespoon chunky peanut butter, and more.

Yes, Mole-Crusted Fajitas Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!