Mole Rubbed Skirt Steak Fajitas Recipe

Name: Mole Rubbed Skirt Steak Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; For meat:; 1 T brown sugar; 2 t. cocoa powder; 2 t. paprika; 2 t. black pepper; 1/2 t. ground cinnamon; 1 1/2 lb skirt steak, trimmed; Grilled Vegetables:; 2 each pasilla peppers, anaheim chiles and red bell pepper, seeded and halved; 2 bunches scallions; vegetable oil; juice of 1 lime; salt & pepper; For serving:; 16 fajita sized flour tortillas, warmed; Grilled vegetables; Guacamole

Servings: persons

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
For meat:
1 T brown sugar
2 t. cocoa powder
2 t. paprika
2 t. black pepper
1/2 t. ground cinnamon
1 1/2 lb skirt steak, trimmed
Grilled Vegetables:
2 each pasilla peppers, anaheim chiles and red bell pepper, seeded and halved
2 bunches scallions
vegetable oil
juice of 1 lime
salt & pepper
For serving:
16 fajita sized flour tortillas, warmed
Grilled vegetables
Guacamole

1
Preheat oven to 500 degrees.
2
Soak the dried chiles in boiling water for 30 minutes. Drain, reserving the water, and set aside.
3
Meanwhile, toss the tomatoes, onion and garlic with oil in a 2 qt baking dish and roast until tender and starting to brown, 25 minutes. Transfer veggies to a blender along with softened chiles, chipotle, lime juice and salt. Puree until smooth, adding reserved chile water as needed.
4
Preheat grill to medium.
5
Mix sugar, cocoa, and spices in a small bowl, then rub over both sides of steak.
6
Toss the vegetables with oil, salt and pepper, and grill peppers, cut side down until charred about 3-4 mimutes. Then turn over and add scallions. Cook until veggies are tender about 2 minutes.
7
Turn grill to high, and grill meat 3 mimutes per side, remove from grill and allow to rest 5 minutes before slicing into thin strips against the grain. Slice peppers, then toss with scallions in lime juice and set aside.
8
To assemble, place steak strips inside tortilla with chile sauce, grilled veggies and guacamole.

2456

kcal

Calories

Fat

430

Carbs

108

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 24 ingredients. The key ingredients include: 2 dried pasilla chiles, stems and seeds removed, 2 cups tomatoes, quartered, 1 cup red onion, chopped, 2 garlic cloves, and more.

Yes, Mole Rubbed Skirt Steak Fajitas falls under the Meat & Poultry 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!

Mole Rubbed Skirt Steak Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions