Chipotle Skirt Steak Fajitas
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
For the marinade:
3 garlic cloves, minced
2 chipotle peppers
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon ground cumin
1 1/2 pounds skirt steak
For the Avocado Corn Salsa:
1 15-ounce can black beans drained
Corn kernels from one ear of corn
2 scallions, white and green parts thinly sliced
1 small red bell pepper, stemmed and seeded, finely diced
Juice of one lime
2 tablespoons extra-virgin olive oil
1 teaspoon hot sauce, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ripe, but not too soft, avocado, cut in 1/4 inch chunks
1/4 cup chopped cilantro leaves
Soft corn or flour tortillas
Garnishes: tomato salsa, sour cream, fresh cilantro, fresh lime juice
Whisk all of the marinade ingredients together in a small bowl. Place skirt steak in a shallow rimmed dish (or a zip-lock bag). Pour the marinade over the steak. Cover with plastic and refrigerate, covered, at least 4 hours or overnight, turning once or twice.
To make the salsa, combine all of the ingredients except the avocado and cilantro in a bowl. Toss to combine. Taste for seasoning. (Salsa may be made in advance to this point. Cover and refrigerate). Before serving add avocado and cilantro. Gently toss to combine.
Remove steak from refrigerator 30 minutes before grilling. Discard marinade. Grill steak over direct high heat, turning once, until desired doneness, 4 to 6 minutes for medium-rare. (Or broil in oven, turning once). Transfer to cutting board and rest for 5 minutes. Cut against the grain in 1/2-inch strips.
To assemble fajitas, spoon Avocado Corn Salsa over a tortilla. Top with a few steak strips. Garnish with tomato salsa, sour cream, fresh cilantro and a squeeze of lime. Roll up and eat. Pass the napkins.