Mole-Crusted Fajitas

Name: Mole-Crusted Fajitas
Yield: serves 4
Ingredients: 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; 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

Mole-Crusted Fajitas was pinched from <a href="http://www.seriouseats.com/recipes/2013/04/mole-crusted-fajitas-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: Joshua Bousel] About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Adapted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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6 tablespoons mole poblano (canned or homemade)

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1/2 cup olive oil, divided

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1 tablespoon chunky peanut butter

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2 teaspoons finely chopped chipotles in adobo

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2 teaspoon freshly minced garlic (about 2 medium cloves)

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1 pound skirt steak

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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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