Taco night. My favorite night of the week. A night of infinite possibilities. Chicken or beef? Fajita or burrito? Fish or steak? Sour cream or guacamole? Smoky spicy or in-your-face spicy? Soft shell or taco salad? Gah.
It doesn’t matter. I’m never picky. Out of the box or made from scratch. It’s all out of this world. These chipotle steak fajitas are deeply smoky and spicy with just enough sweetness to balance from the splash of beer at the end. A perfect addition to the taco night rotation!
Chipotle Steak Fajitas
makes enough for 2
You Will Need
1 lb skirt steak, sliced into strips
4 chipotle peppers, diced
2 tbsp adobo sauce from chipotle can
1 green pepper
1 small onion
2 cloves garlic, crushed
1/4 cup beer (we used Sam Adams Boston Lager)
5 Soft tortillas
In a bowl, mix together the steak, chipotle peppers, and adobo sauce. Set aside to rest.
In a large saute pan, heat a couple tablespoons of olive oil. Add crushed garlic and cook for 1 minute. Add in the sliced peppers and onions, and stir. Allow to cook down for 10 minutes until softened, stirring occasionally.
In a small saute pan, brown the steak with all the sauce while veggies soften.
Add the steak to the vegetables, making sure to bring all the sauce along with it. Stir to combine. Shake in a little salt and pepper, the oregano, the cumin, and a couple shakes of cayenne to bring up the heat, if desired. Pour in the beer and let the sauce thicken back up for another 3 minutes.
Serve on warm tortillas with shredded cheese, sour cream, salsa, and the rest of that beer!