Serves: 4 to 6
Time: 45 minutes, plus marinating time
Ingredients
2 to 4 chipotle peppers in adobo sauce, or as desired
5 cloves garlic
» teaspoon ground cumin
3 green onions, chopped
1 bunch cilantro, chopped
½ cup canned or fresh (skin removed) diced tomatoes
¼ cup lemon juice
¼ cup lime juice
¼ cup orange juice
½ cup canola oil, plus more for cooking
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 ½ pound skirt steak
Sliced bell peppers and onions, for serving
Small corn or flour tortillas, for serving
Crumbled queso fresco and/or Mexican crema, for serving
Pico de gallo or salsa, for serving
Directions
In the bowl of a food processor, combine the chipotle chiles, garlic, cumin, green onions, cilantro, tomatoes, lemon, lime and orange juices, oil, salt and pepper. Purée.
Rub the marinade all over the skirt steak, then place in a large resealable plastic bag with the marinade and refrigerate 2 to 4 hours.
Remove the bag from the refrigerator 1 hour before grilling to allow the steak to come to room temperature.
Heat a discada or grill over high heat, and coat with a thin film of oil. Grill the steak until medium-rare, 4 to 6 minutes on each side. (For lower-heat burners, it might be easier to slice the steak prior to grilling to insure the pieces sear properly, and don’t simply simmer in their juices while cooking.) Remove the steak and slice crosswise across the grain into thin strips. Meanwhile, grill the sliced peppers and onions until charred and softened.
Remove the steak and vegetables from the discada. Lightly oil the discada and warm the tortillas on both sides. Serve immediately, along with the steak fajitas, vegetables, cheese and pico de gallo.
Serves: 4 to 6
Preparation: 30 minutes
Ingredients
¼ cup canola oil
1 onion, thinly sliced lengthwise
1 tablespoon chopped garlic
1 jalapeño, chopped (more to taste)
2 cups coarsely chopped tomatoes
4 zucchini, halved lengthwise and cut into ¼-inch slices
4 ears corn, leaves and silk stripped, and cut crosswise into 1-inch slices
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 cup chicken or vegetable broth, more if needed
2 tablespoons chopped fresh oregano
Crumbled queso fresco, for garnish
Directions
Heat a discada over medium heat until hot. Add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
Stir in the tomatoes, zucchini, corn, salt, pepper and cumin, along with 1 cup broth. Cover and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add additional broth if needed. Stir in the oregano. Remove from heat; check seasoning.
Place the vegetables on a serving platter, sprinkle with the cheese and serve immediately.
