CHEV Y ’ S FRESH MEX

Smoki n ’ Hot Habañero Steak Fajitas

UNLESS YOU ARE SERIOUSLY FOND OF HEAT, DO N’ T PLAY WITH FIRE! THE MARINADE FOR

THESE FAJITAS COMBINES BOTH JALAPEÑO AND HABAÑERO PEPPERS, AND THEY ARE

ONLY SOMEWHAT TAMED BY THE ADDITION OF PINEAPPLE JUICE AND OTHER

INGREDIENTS.

Fajita Marinade

8 habañero peppers, stemmed and seeded 3 large jalapeño peppers, stemmed and seeded 3 large cloves garlic, chopped

1 small yellow onion, chopped

1 / 4 cup red wine vinegar 1 / 2 cup canola oil 3 / 4 cup pineapple juice 1 / 4 cup achiote paste, available in specialty markets or online 2 pounds skirt steak

1 1 / 2 teaspoons kosher salt 1 / 2 teaspoon pepper Flour tortillas, heated

Condiments

Vegetables, such as bell peppers and onions Cheddar or Jack cheese,

shredded Sour cream Guacamole Salsa

Wear disposable gloves while working with the peppers and avoid touching any part of your face, especially the mouth or eyes.

1. To make the Fajita Marinade, combine the peppers, garlic, and onion in a food processor and pulse until well ground. Add the vinegar and canola oil. Pulse until well blended. Whisk together the pineapple juice and achiote paste. When well combined, add to the pepper mixture and pulse until well blended.

2. Lay the pieces of meat in a large baking dish. Spread the marinade over the beef, covering all of its surfaces. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.