Ingredients
2 dried pasilla chiles, stems and seeds removed
2 cups tomatoes, quartered
1 cup red onion, chopped
2 garlic cloves
1 canned chipotle chile in adobo
1 T fresh lime juice
salt to taste
For meat:
1 T brown sugar
2 t. cocoa powder
2 t. paprika
2 t. black pepper
1/2 t. ground cinnamon
1 1/2 lb skirt steak, trimmed
Grilled Vegetables:
2 each pasilla peppers, anaheim chiles and red bell pepper, seeded and halved
2 bunches scallions
vegetable oil
juice of 1 lime
salt & pepper
For serving:
16 fajita sized flour tortillas, warmed
Grilled vegetables
Guacamole
Preparation
Preheat oven to 500 degrees.
Soak the dried chiles in boiling water for 30 minutes. Drain, reserving the water, and set aside.
Meanwhile, toss the tomatoes, onion and garlic with oil in a 2 qt baking dish and roast until tender and starting to brown, 25 minutes. Transfer veggies to a blender along with softened chiles, chipotle, lime juice and salt. Puree until smooth, adding reserved chile water as needed.
Preheat grill to medium.
Mix sugar, cocoa, and spices in a small bowl, then rub over both sides of steak.
Toss the vegetables with oil, salt and pepper, and grill peppers, cut side down until charred about 3-4 mimutes. Then turn over and add scallions. Cook until veggies are tender about 2 minutes.
Turn grill to high, and grill meat 3 mimutes per side, remove from grill and allow to rest 5 minutes before slicing into thin strips against the grain. Slice peppers, then toss with scallions in lime juice and set aside.
To assemble, place steak strips inside tortilla with chile sauce, grilled veggies and guacamole.
