Name: MEZCAL-MARINATED FAJITAS
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Ingredients: 2 cans chipotle chiles in adobo (smashed); 4 cloves garlic (finely grated); 1/2 cup fresh lime juice; 1/2 cup mezcal; 1/4 cup fish sauce; 1/4 cup fresh orange juice; 1/4 cup soy sauce; 2 tsp dried oregano,; 1 tsp cumin; 1 1/2 pounds skirt steak; 1 large onion (halved, sliced 1/2); 6 tbsp olive oil; 1 medium green bell pepper (sliced 1/3 inch thick); 1 medium red bell pepper (sliced 1/3 inch thick); a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend

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MEZCAL-MARINATED FAJITAS

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Prep Time2

Cook Time30

Total Time2 30

Servings:

Ingredients

2 cans chipotle chiles in adobo smashed
4 cloves garlic finely grated
1/2 cup fresh lime juice
1/2 cup mezcal
1/4 cup fish sauce
1/4 cup fresh orange juice
1/4 cup soy sauce
2 tsp dried oregano,
1 tsp cumin
1 1/2 pounds skirt steak
1 large onion halved, sliced 1/2
6 tbsp olive oil
1 medium green bell pepper sliced 1/3 inch thick
1 medium red bell pepper sliced 1/3 inch thick
a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend

Instructions

Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. of Sel Magique in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.
Toss onions and 3 Tbsp. oil in a medium bowl to coat; season with Sel Magique. (If you have a perforated grill pan, now’s the time to pull it out!) Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Transfer to a large plate.
Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with Sel Magique. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.
Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.
Recipe found on Selmagique.com