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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
- 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
Directions
Learn how to make this recipe at Serious Eats