Guajillo Beef Fajitas

Ingredients:

8 Guerrero Carb Watch Flour Tortillas
6 dried guajillo chili peppers
1/4 cup vegetable oil, divided
1 small onion, quartered
2 plum tomatoes
3 whole cloves garlic
1 tbsp. brown sugar
1 tbsp. cider vinegar
1 1/2 tsp salt, divided
1 flank steak, about 1 1/2 lb.
1 onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1/2 tsp. pepper
1 lime, for serving

how to make it:

1. Prepare Guajillo Chillies: In saucepan, bring 2 cups of water to boil; add guajillo chili peppers. Cook for 2 minutes. Remove from heat; cover and let stand for 15 to 20 minutes or until softened. Remove peppers from water; reserve 1/3 cup soaking water and set aside. Remove stem and seeds from chili peppers and discard; set aside.

2. Char Vegetables: Meanwhile, heat 2 tbsp. of the oil in skillet set over high heat; cook quartered onion, tomatoes and garlic for 3 to 5 minutes or until starting to char in spots.

3. Blend Ingredients: In blender, purée chili peppers, charred vegetables, reserved soaking liquid, brown sugar, vinegar and 1 tsp salt until smooth.

4. Make Fajita Chili Paste: Pour into saucepan set over medium heat; cook for 10 to 15 minutes or until thickened into paste. Remove from heat; let cool completely.

5. Marinate Steak: Marinate flank steak in chili paste for at least 1 hour or refrigerate for up to 8 hours.

6. Warm Tortillas: Warm tortillas according to package directions.

7. Cook Steak: Heat remaining oil in large cast iron skillet set over medium-high heat; cook flank steak, turning once, for 12 to 15 minutes or until well browned and lightly charred. Transfer to cutting board; let stand for 10 minutes. Cut into thin slices across the grain.

8. Cook Vegetables: Meanwhile, in same skillet, cook sliced onion, red and green peppers, remaining salt and pepper for 2 to 3 minutes or until slightly softened.

9. Make Fajitas: Assemble sliced steak, onion, and peppers in tortillas. Serve your finished Guajillo Beef Fajitas with lime wedges.