My friend, Sandy, taught me there is a definite difference between a fajita prepared in New Mexico verses those made in Texas or Mexico based on the use of certain chili peppers. In New Mexico, it is the New Mexican Ancho chili peppers. Deep red to purple in color, they provide the backbone flavor of many dishes.
Serve with Grilled Onion Avocado Guacamole, Lewis Flats Road Sweet Yellow Tomato Pico de Gallo and lime laced sour cream.
This entrée is definitely has the New Mexican influence. Add Penzeys Spices Ground Ancho Chili Peppers to the fajita seasoning for the most authentic taste. Simply prepared, it combines the spice infused steak with a sauté of sweet red peppers and sweet onion. Encased in a flour tortilla, it is slashed and quickly broiled to allow serving with a fork and knife making it a “tidier” fajita for guests.
1 sirloin steak, about 1 1/2 pounds and 3/4 inches thick; flank or skirt steak may be used
½ c Fajita seasoning of choice
1 t Penzeys Spices Ground Ancho Chili Peppers
2 medium red bell peppers, deseeded and sliced thin
1 medium sweet onion, sliced thin
2 T olive oil
Eight 8” flour tortillas
1 c sour cream
1 T fresh lime juice
2 t fresh chives, chopped
Heat grill to medium high for direct heat grilling.
Trim visible fat from edges of the steak. Pound lightly with a meat mallet. Combine the fajita seasoning mix and the Ancho chili in a small bowl. Reserve 1 tablespoon. Rub rub remaining onto both sides of the steak. Let rest for 30-45 minutes.
Brush grill with olive oil. Place steak on grill. Do not close lid. Cook for 4 minutes over direct heat. Turn and cook an additional 4 minutes.
Remove steak from grill and allow to rest for 10 minutes.
Slice steak into strips, cutting against the grain.
In a large skillet, heat the olive oil over medium high heat. Add the peppers and onions and sauté until tender, about 10-15 minutes.
Add the sliced steak and the reserved tablespoon of fajita mix. Cook an additional 1-2 minutes until the meat and vegetables are coated with the mix.
Heat the tortillas over an open gas oven burner or in the microwave.
Heat oven to broil. Evenly distribute the steak mix between the 8 tortillas. Wrap tightly by folding in sides and rolling up. Place rolled fajitas on a sided baking sheet.
Cut 4-5 slits across the top of each fajita roll. Place in oven under broiler for 2-3 minutes to toast the top. Remove from oven.
Place 2 tortillas on each of 4 plates. Cover with Pico de Gallo and Guacamole. Combine sour cream and lime juice. Divide between small bowls. Top with chives and serve with fajitas.