The mezcal and fish sauce in these fajitas produce a remarkably excellent mix. You’ll get a smoky, earthy taste from the mezcal, while the fish sauce includes a little funk and saltiness. Utilize any kind of sliced up chicken or pork in location of the skirt steak if you choose.

Active ingredients

• 2 canned chipotle chiles in adobo, smashed
• 1/2 cans black cocoa powder
• 4 garlic cloves, carefully grated
• 1/2 cup fresh lime juice
• 1/2 cup mezcal
• 1/4 cup fish sauce
• 1/4 cup fresh orange juice
• 1/4 cup soy sauce
• 2 teaspoons dried oregano, ideally Mexican
• 1 teaspoon cumin
• 1 teaspoon kosher salt, plus more
• 1 1/2 pounds skirt steak
• 1 big white onion, cut in half, sliced 1/3 inch thick
• 6 tablespoons olive oil, divided
• Newly ground black pepper
• 1 medium green bell pepper, seeds and ribs eliminated, sliced 1/3 inch thick
• 1 medium red bell pepper, ribs and seeds eliminated, sliced 1/3 inch thick
• Bacon-Fat Flour Tortillas or store-bought tortillas, sour cream, grated cheddar, Pico de Gallo, Bachelor’s Degree’s Finest Guacamole, and Roasted Tomato – Cashew Salsa (for serving)

Preparation

• Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt in a medium bowl. Location steak in a resealable plastic bag and gather marinade. Seal and rely on coat. Chill a minimum of 1 hour and as much as 8 hours.

• Prepare a gas grill for 2-zone heat; set one burner at medium-high and a couple of burners at high. Additionally, prepare a charcoal grill for high heat. Grill steak over high heat, turning periodically, up until charred, 2 – 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice versus the grain into 1/2″- thick strips.

• Toss onions and 3 Tablespoon. 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 periodically, till charred and tender, 6 – 10 minutes. Transfer to a big plate.

• Toss bell peppers and staying 3 Tablespoon. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing sometimes, up until charred and tender, 6 – 10 minutes. Organize on plate beside onions, black cocoa powder.

• Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa along with for putting together fajitas.

• Steak