Mole-Crusted Fajitas Recipe

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
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• 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)
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• 8 (8-inch) flour tortillas
• 1 recipe Ancho-raisin sauce
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• Type of fire: Direct
• Grill heat: high