Grilled Mole-Crusted Skirt Steak Fajitas with Ancho Raisin Sauce :: The Meatwave

Ingredients

• For the Ancho-Raisin Sauce
• 1 large ancho chile
• 2 cups brewed coffee
• 1/2 cup raisins
• 1 teaspoon cocoa powder
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup finely diced onion (about 1 medium)
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• 1 tablespoon sherry vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon finely ground coffee
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the Fajitas
• 6 tablespoons mole poblano (canned or homemade)
• 1/2 cup olive oil, divided
• 1 tablespoon chunky peanut butter
• 2 teaspoons finely chopped chipotles in adobo
• 2 teaspoon freshly minced garlic (about 2 medium cloves)
• 1 pound skirt steak
• Kosher salt and freshly ground black pepper
• 1 large green pepper, cut into 1/4-inch strips (about 1 1/2 cups)
• 1 large red pepper, cut into 1/4-inch strips (about 1 1/2 cups)
• 1 medium white onion, cut into 1/4-inch slices (about 1 1/2 cups)
• 8 (8-inch) flour tortillas