Mezcal-Marinated Fajitas

Mezcal-Marinated Fajitas

from bonappetit.com

Ingredients

  • 2 canned chipotle chiles in adobo, smashed
  • 4 garlic cloves, finely grated
  • ½ cup fresh lime juice
  • ½ cup mezcal
  • ¼ cup fish sauce
  • ¼ cup fresh orange juice
  • ¼ cup soy sauce
  • 2 teaspoons dried oregano, preferably Mexican
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt, plus more
  • 1½ pounds skirt steak
  • 1 large white onion, halved, sliced ⅓ inch thick
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 medium green bell pepper, ribs and seeds removed, sliced ⅓ inch thick
  • 1 medium red bell pepper, ribs and seeds removed, sliced ⅓ inch thick
  • Bacon-Fat Flour Tortillas or store-bought tortillas, sour cream, grated cheddar, Pico de Gallo, BA’s Best Guacamole, and Roasted Tomato–Cashew Salsa (for serving)

Directions

  1. 1

    Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt 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.

  2. 2

    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.

  3. 3

    Toss onions and 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. (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.

  4. 4

    Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.

  5. 5

    Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.