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Mezcal-Marinated Fajitas

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Ingredients

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)

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve steak and grilled onions and bell peppers with tortillas, sour cream, cheese, pico de gallo, guacamole, and salsa alongside for assembling fajitas.