Piquin Pomegranate Fajitas

A spicy glaze composed of onions, piquins, tomatoes and pomegranate juice. Baste your fajitas or feel free to try this with chicken or pork.

Dried Chile Piquins. Don’t be fooled by their small size. They make up their size in sizzle. If you have never tried piquin peppers, begin with a few. Rehydrate these for salsas. Soak in hot water for a few minutes. Develop their flavor by dry toasting them on a comal.

by Sweet Life

by Vianney Rodriguez

Serves 4-6

1 lb skirt steak

4- 6 dried piquin peppers, crushed with knife (if you prefer less heat, use 2)

1 onion, diced

2 garlic, minced

1 8oz pomegranate juice

1 tomato, diced

1 tsp salt

2 tsp pepper

olive oil

In a medium sauce pan over medium heat add oil, enough to cover surface about 1 tbsp. When the oil has heated add onion and stir to coat with oil. Cook for 4 minutes until soft and translucent. Add tomato, garlic, peppers, salt and pepper. Cook for another 2 minutes, stirring occasionally. Add POM juice and bring to a boil. Reduce heat and allow to cook until sauce is thick, about 6 minutes. Taste for seasoning. Heat grill. Season fajitas with salt and pepper. Add fajitas to preheated grill and baste with sauce. Cook on each side for about 3 to 4 minutes. Continue to baste on each side. Allow meat to rest for 2 minutes, slice and enjoy!

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