Sizzling Fajita Tacos in Smoky Chile Sauce

Allergens

Wheat (corn tortillas) - Dairy (Monterey Jack cheese)

Ingredients

• 1 lb beef sirloin steak, thinly sliced
• 1/2 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 12 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups Pico de Gallo (see recipe below)
• 1 cup Smoky Chile Sauce (see recipe below) For the Pico de Gallo:
• 2 ripe tomatoes, diced
• 1/4 red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup cilantro leaves, finely chopped
• Salt and black pepper to taste For the Smoky Chile Sauce:
• 2 cups canned diced tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 cup onion, finely chopped
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine steak, onion, and peppers with your favorite fajita seasoning mix. Marinate for at least 30 minutes or up to overnight.
2. Heat a grill or grill pan over medium high heat. Cook marinated vegetables until charred, about 5 minutes. Remove from the grill and keep warm.
3. Grill the steak to desired doneness, about 3 4 minutes per side for medium rare. Let it rest for a few minutes before slicing.
4. To make the Pico de Gallo, combine tomatoes, onion, jalapeno, and cilantro in a bowl. Season with salt and black pepper to taste. Set aside.
5. For the Smoky Chile Sauce, heat olive oil in a saucepan over medium heat. Saute garlic and onion until translucent. Add canned tomatoes, chipotle peppers, and adobo sauce. Simmer for 10 minutes, then blend until smooth. Season with salt and black pepper to taste.
6. Assemble the tacos by placing a few slices of steak, grilled vegetables, Pico de Gallo, and shredded cheese in each corn tortilla. Top with Smoky Chile Sauce.
7. Serve immediately, allowing guests to enjoy the sizzling sounds and vibrant aromas.

Chef’s Insight

Adjust the spice level by controlling the number of chipotle peppers used in the Smoky Chile Sauce.

Notes

This recipe captures the essence of a Tex-Mex classic with the added twist of Smoky Chile Sauce. The sizzling and smoky flavors will bring the energy of a Friday-night tailgate to your dining experience.