Fiesta Fajitas 


 

Tags (edit):  Barbecue Beef Meats  

 

Ingredients

1 1/2 pounds flank steak
3 each bell pepper
Fiesta Sauce
1 cup beef broth
1/2 cup chili sauce
2 tablespoons raisin
2 tablespoons almond sliced
2 tablespoons cilantro chopped
2 tablespoons green onion chopped
1 tablespoon instant coffee
1 tablespoon cocoa
1 tablespoon worcestershire sauce
1 tablespoon olive oil
2 teaspoons garlic minced
1 each chipotle chile canned in adobo


 

Instructions
 Rinse steak and pat dry. Put steak and half of the sauce in a plastic bag and seal; turn to coat, and marinate 1 hour to 1 day.

Stack tortillas and seal in foil Pour remaining sauce into a 1-1'2 quart ovenproof pan. When barbecue is medium hot, lay peppers on the grill and turn until charred on all sides, 15 to 20 minutes. Transfer to plate and wait until cool enough to handle. Pull off and discard skins, stems and seeds from the peppers; chop them and place in a bowl.

Meanwhile, lift steak from bag, discard marinade. Brown on grill until medium in center (about 10 to 15 minutes). After 5 minutes, set tortilla packet and remaining sauce on grill to worm.

Cut meat across the grain into thin slices; serve with warm tortillas, sauce, bell peppers, sour cream and lime wedges.

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Yields: 6 Servings


Sunset Magazine, July 2000, Page 86
notes: 

Cuisine:   Southwestern

Main Ingredient:  



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