This is one of my favorite healthy recipes — quick to make, beautiful to look at, and delicious to eat. It’s great to serve for a crowd too since it’s self-assembled, and easy on the host/hostess! And the sauce is so good, you’ll want to save the leftovers to eat on leftovers, eggs, and pretty much anything you have in your fridge. I wish I could take credit for this recipe, but I read it somewhere, wrote it down and neglected to note where I first saw it. So credit goes to….unknown. Hope you enjoy this as much as I do! This should serve 4-6 people.
2 dried pasilla chiles, stems and seeds removed
2 cups tomatoes, quartered
1 cup red onion, cut into wedges
2 garlic cloves, peeled and left whole
1 canned chipotle chile in adobo
1 T fresh lime juice
salt to taste
1 T brown sugar
2 t. cocoa powder
2 t. paprika
2 t. black pepper
1/2 t. ground cinnamon
1 1/2 lb skirt steak, trimmed
2 pasilla peppers
2 Anaheim chiles, halved and seeded
2 red bell peppers, halved and seeded
2 bunches scallions, trimmed and left whole
juice of 1 lime
salt & pepper
[Note: if using a grill pan rather than an outdoor grill, slice veggies into strips and halve the green onions]
16 fajita sized flour tortillas, warmed
Preheat oven to 500 degrees.
Soak the dried chiles in boiling water for 30 minutes. Drain, reserving the water, and set aside.
Meanwhile, toss the tomatoes, onion and garlic with oil in a 2 qt baking dish and roast until tender and starting to brown, 25 minutes. Transfer veggies to a blender along with softened chiles, chipotle, lime juice and salt. Puree until smooth, adding reserved chile water as needed.
Preheat grill to medium or heat a grill pan on the stove over medium-high heat with a bit of oil in the pan..
Mix sugar, cocoa, and spices in a small bowl, then rub over both sides of steak.
Toss the vegetables with oil, salt and pepper, and grill peppers, cut side down until charred about 3-4 mimutes. Then turn over and add scallions. Cook until veggies are tender about 2 minutes. Allow to cool slightly, and slice into strips. [If using a grill pan on the stove, cook the veggie strips one type at a time in the pan until tender and nicely browned.] Remove veggies to a serving platter, sprinkle with lime juice and arrange as desired.
Turn heat to high, and grill meat 3 minutes per side, remove from grill and allow to rest 5 minutes before slicing into thin strips against the grain. Add meat to the serving platter.Serve with warm tortillas, fresh guacamole, and the chile sauce, and allow people to assemble individually.