Chipotle-Marinated Steak FajitasBy Santa Fe School of Cooking
Fajitas originated on the ranches in northern Mexico where the ranch hands were given the least popular part of the cattle to eat, the diaphragm muscle, known as skirt steak. The term is really misused today and generally embraces any marinated meat rolled in a flour tortilla. We like this recipe made with skirt steak, however, it can be a little difficult to find that cut of meat, so we recommend the top round or flank steak simply because they are easier to find.
Chipotle-Marinated Steak Fajitas
1 small white onion, peeled, cut into large pieces
6 garlic cloves, peeled
2 tablespoons toasted ground coriander seeds
2 tablespoons toasted ground cumin seeds
2 tablespoons puréed Chipotle en Adobo, to taste
2 tablespoons dark brown sugar
2 tablespoons olive oil, optional
Kosher salt to taste
1. Pulse the onion and garlic in a food processor until finely chopped. Add the ground coriander, cumin, chipotle, brown sugar and oil, and pulse to combine thoroughly. The mixture should resemble a thick paste. Season to taste with salt.
1-1/2 pounds top round steak, trimmed of fat
Kosher salt, to taste
freshly ground black pepper, to taste
freshly squeezed lime juice
6 large, thin flour tortillas
1. Rub steak with the marinade and set aside for at least 30 minutes.
2. Preheat the grill 30 minutes before you want to cook the steak. Season the meat with salt, the freshly ground pepper and sprinkle with the lime juice. Grill to medium rare over high heat, about 1 minute per side. Remove from the grill and cut into strips with the grain of the meat.
3. Lightly toast tortillas over a flame. Top tortillas with meat strips and serve with accompaniments.
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