Coffee-marinated Flank Fajitas with Pico de Gallo

 

The fajita is a relatively new addition (1930s) to the Tex-Mex repetoire of deliciousness. It started as a griddled skirt steak but nowadays we make them out of just about anything, seasoned and garnished and wrapped in a tortilla. Extremely flexible and super-delicious, what's not to love? In this version, I used flank steak and my own chili powder ground from equal parts guajillo, ancho, and cascabel chilis. If you don't have access to bins of various dried chilis like we do here in the great state of Texas, you can use ancho powder, which is readily available in most areas. Just make sure you are using straight ground chilis and not the seasoned chili powder. Pico de gallo adds a fresh brightness to balance the rich coffee-marinated meat...

What you will need

2 cups diced tomato (I used red and yellow)

1 cup diced red onion

3 seeded and minced jalapeños (mine were mild—adjust according to heat to your taste)

Juice from one lime

1/4 cup fresh chopped cilantro

Salt

1 1/2 to 2 pounds flank steak

2 cups strong brewed coffee

3 tablespoons molasses

1 tablespoon unsweetened cocoa powder

1 teaspoon cumin

1 tablespoon chopped garlic

2 teaspoons salt

2 tablespoons ground chili (see headnote on chili powder)

Olive oil, salt, and freshly ground black pepper

Sour cream and tortillas to serve

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