MEZCAL-MARINATED FAJITAS RECIPE | BON APPÉTIT
Provided by: Rick Martinez
Yield: 4 servings
|2 canned chipotle chiles in adobo, smashed|
|4 garlic cloves, finely grated|
|½ cup fresh lime juice|
|½ cup mezcal|
|¼ cup fish sauce|
|¼ cup fresh orange juice|
|¼ cup soy sauce|
|2 teaspoons dried oregano, preferably Mexican|
|1 teaspoon cumin|
|1 teaspoon kosher salt, plus more|
|1½ pounds skirt steak|
|1 large white onion, halved, sliced ⅓ inch thick|
|6 tablespoons olive oil, divided|
|Freshly ground black pepper|
|1 medium green bell pepper, ribs and seeds removed, sliced ⅓ inch thick|
|1 medium red bell pepper, ribs and seeds removed, sliced ⅓ inch thick|
|Bacon-Fat Flour Tortillas or store-bought tortillas, sour cream, grated cheddar, Pico de Gallo, BA’s Best Guacamole, and Roasted Tomato–Cashew Salsa (for serving)|
- Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
- Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½”-thick strips.
- Toss onions and 3 Tbsp. 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 occasionally, until charred and tender, 6–10 minutes. Transfer to a large plate.
- Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.
- Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.
SMOKY BASIL OAXACAN MEZCAL COCKTAIL – A FOOD LOVER’S KITCHEN
Provided by: Laura
Total time: 10 minutes
Prep time: 10 minutes
|3 lime wedges|
|5 basil leaves|
|2 ounces Mezcal|
|1.5 ounces lime juice|
|1.5 ounces agave syrup|
|bacon salt (for the rim of the glass)|
- Add lime wedges and basil to the shaker. Muddle.
- Add mezcal, lime juice, agave, and ice. Shake well.
- Wet the rim of an old fashioned glass with a lime wedge and roll the rim in the bacon salt.
- Add ice to the glass, then pour in the cocktail. Garnish with a lime wedge and basil leaves. Serve.
Calories 290 kcal, CarbohydrateContent 42 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 2 g, SugarContent 31 g, ServingSize 1 serving