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1
In a large sturdy plastic bag, combine the chipotles, garlic, 2 tablespoons of the olive oil and the lime juice.
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2
Add the skirt steak and marinate for 30 minutes.
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3
Preheat the oven to 250.
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4
Heat a large cast iron skillet.
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5
Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
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6
Wrap the tortillas in foil and keep warm in the oven.
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7
Heat 2 tablespoons of the olive oil in the skillet until almost smoking.
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8
Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
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9
Add the onions and cook, stirring until tender and lightly charred, about 5 minutes.
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10
Season with salt and pepper, transfer to a large plate and keep warm in the oven.
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11
Add the remaining 1 tablespoon olive oil to the skillet and heat just until smoking.
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12
Pat the steak strips dry with paper towels.
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13
Add half the strips to the skillet in a single layer, season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
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14
Transfer to a plate and cook the remaining steak.
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15
Return all the meat to the skillet and cook, for 1 minute.
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16
Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.
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17
Let everyone assemble his own fajita.
