Name: Mezcal-Marinated Fajitas
Yield: 4 servings
Ingredients: 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)

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Photo by Laura Murray, styling by Judy Mancini

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.

Recipe notes

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