Mole-Crusted Fajitas Recipe

Serves: 4 Save

Ingredients (17)

  • 6 tablespoons mole poblano (canned or homemade)
  • 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 Ancho-raisin sauce
  •  
  • Type of fire: Direct
  • Grill heat: high

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Directions

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