Mole Poblano Skirt Steak Fajitas Recipe

Mole Poblano Skirt Steak Fajitas Recipe

• 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 Skirtor 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

1. The day before you need to make the recipe, cut the ancho Chile in pieces, put in a bowl and cover with water. Leave overnight in a fresh place, covered.
2. The day of, heat up the Ancho in a microwave for 2 minutes until it is tender. Let cool, peel carefully and discard the seeds (or reserve if you want to use them for something else) and reserve.
3. In a frying pan, heat the olive oil and cook the onion, garlic and tomato over medium-high heat. Add cinnamon and vegetable stock and cook for another 3 to 4 minutes. Allow to cool.
4. With a hand blender puree the mixture adding the prepared chile ancho, chili powder, almond flour, peanut butter, cocoa powder and salt. Add more salt as needed. Reserve.
5. For the Coffee sauce: Place the chile in a bowl with the hot coffee and Let it soak until tender. Remove skin and seeds and cut in small pieces.
6. Put the chile, coffee and raisins in medium pot, boil on high heat for 5 minutes, set aside and let stand until cold. Puree this mixture in a blender, add cocoa powder, mix well and reserve.
7. Heat the butter in a pan and cook the onion until transparent; add the garlic and cook for another minute, then add raisin mix, plus the Sherry vinegar and Worcestershire sauce, and cook over low heat until it looks it thickens into a jam-like consistency about 8 to 10 minutes. Add salt and pepper to taste. Reserve.
8. For the Fajitas: Mix the Mole Sauce, 1/4 cup olive oil, peanut butter, chipotle, and garlic. Add salt to taste and rub all over the skirt steak. Let stand for 30 minutes at room temperature.
9. Transfer to a cutting board and rest for 8 to 10 minutes, then slice against the grain into thin strips.
10. Heat the oil in a large pan and cook the peppers and onions until they are tender. Reserve warm.
11. Toast tortillas on grill or oven until warmed and just golden, transfer to a cloth-covered bowl to keep warm. Assemble the tortillas or let your guests assemble them and serve them with the coffee-raisin sauce.