Ingredients

The following ingredients have 6 Servings
  • 2 red vine tomatoes
  • 2 slices onion
  • about 1/2-inch thick
  • Cooking spray
  • 1 red jalapeño pepper
  • 2 dry guajillo or red New Mexican chili peppers
  • stemmed and seeded
  • 1 cup beef stock
  • 1 tablespoon sherry vinegar
  • Salt and pepper
  • 2 large cloves garlic
  • crushed
  • 1/2 cup dry sherry
  • divided
  • 1/4 cup Worcestershire sauce
  • 4 limes
  • 1/4 cup beef stock
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated onion
  • 2 teaspoons paprika or smoked paprika
  • 1 tablespoon honey or light agave
  • 4 tablespoons olive oil
  • divided
  • 2 pounds flank steak
  • halved lengthwise into 2 long steaks about 3 inches wide
  • Salt and pepper
  • 3 large poblano peppers
  • halved and seeded
  • 2 large red bell peppers
  • halved and seeded
  • 4 thick slices onions
  • Cooking spray
  • 1 pound cremini mushrooms
  • 2 tablespoons dried thyme
  • 16 6-inch flour tortillas
  • 1/2 cup Mexican crema
  • A handful of cilantro leaves
  • 2 large ripe Haas avocados

Instruction

  • Preheat broiler
  • Arrange tomatoes, onions and red jalapeño on a baking sheet and spray onions with a little cooking spray
  • Char and blister tomatoes, pepper and onions on all sides then remove from oven and cool
  • Leave broiler on for poblano and bell peppers
  • Toast dry peppers in small skillet over medium-high heat
  • Add stock, lower heat and simmer until peppers are softened and plump
  • Place in a food processor and add the charred tomatoes and onions, peeled red jalapeño, the sherry vinegar, salt and pepper
  • Set sauce aside while you prepare the fajitas
  • Combine garlic, 1/4 cup dry sherry, Worcestershire sauce, juice of 1 lime, stock, dry spices, honey or agave and 2 tablespoons oil in a large food storage bag
  • Season steak on both sides with salt and pepper then add to bag
  • Marinate meat a minimum of 30 minutes
  • Heat a cast-iron skillet, grill or griddle over medium-high heat
  • Cook steak about 10 minutes turning once
  • Grill 2 cut limes for 3-4 minutes
  • Let the meat rest then thinly slice against the grain and douse with juice of 1 grilled lime
  • Arrange poblanos, bell peppers and onions on a baking sheet, spray with cooking spray and season with salt and pepper
  • Char under broiler then cool
  • Peel peppers and slice; halve charred onion slices and pile peppers and onions onto a serving dish
  • Sauté mushrooms in a little oil, 2 turns of the pan, until brown over medium-high heat
  • Season with salt, pepper and thyme, and deglaze with remaining 1/4cup sherry; transfer to a serving dish
  • Char tortillas over open flame or in a hot, dry skillet
  • In a food processor, whiz up the avocado with the cilantro, crema and the juice of remaining lime
  • Serve tortillas, sliced steak, tomato sauce, peppers, onions and crema, and have everyone build their own fajitas