Carne Asada Fajitas (Diablo!)

Start by preparing the marinade. Toast the hot pepper and the cumin seeds in a toaster oven for just a few minutes. Remove them as soon as they become fragrant. Crush them using a mortar and pestle. If you don’t have a mortar and pestle (or a toaster oven), you can always use powdered herbs instead.

In a small mixing bowl, combine the lime juice, vinegar, olive oil, sugar and maple syrup(or honey). Whisk them together, then add the spices and minced cilantro. Dredge the thinly sliced steak in the marinade, then lay it flat in a casserole dish. Cover the steak with the remaining marinade. Allow the steak to marinate for 1 – 4 hours. Meanwhile, prep the veggies by cutting the onions into paper thin slices, and the red and green peppers into thin strips.

The steak will cook very quickly, so when the steak is almost ready, begin to cook the veggies. Before you get started, prep your toppings and warm the tortillas. Caramelize the onions first, and when they are ready, toss in the pepper strips. You won’t have to cook them for long. Just heat them up a bit. Set the veggies aside, and cook up your steak.

It can either be grilled, broiled, or sauteed in a pan, but either way, make sure not to overcook it. Sear it quickly on both sides; the exact timing will depend on how you like your steak, and how thick you’ve got it sliced. If you pan fry your steaks, make sure to drop the sliced jalapenos into the pan. They’ll be a delicious addition to the fajitas.

Serve it up nice and hot, with the flour tortillas. Smother your fajitas with whatever toppings you like. My favorites include: cheddar or Monterey Jack cheese, sour cream, guacamole, and fresh salsa.