To make sauce:
In blender or food processor, combine beef broth, chili sauce, raisins, sliced almonds, cilantro and scallions, coffee, cocoa, worcestershire sauce, olive oil, garlic, and chipotle chiles. Whirl until smooth. Makes 1-3/4 cups.

For fajitas:
Rinse steak and pat dry. Place steak and half the fiesta sauce in a 1 gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1 hour or up to 1 day.

Stack tortillas and seal in foil. Pour remaining sauce into a 1-1 1/2 qt ovenproof pan.

Prepare barbecue for direct heat. When it is medium-hot, lay peppers on grill. Turn as needed until skins are charred on all sides, 15-20 minutes. With tongs, transfer peppers to a plate and let stand until cool enough to handle, 10-15 minutes.*

Pull off and discard skins, stems and seeds from peppers. Chop peppers and place in a bowl.

Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and turn as needed until browned on each side and medium-rare in center of thickest part (cut to test), 10-15 minutes total. After 5 minutes, set tortilla packet and pan of sauce on grill. Turn tortillas often until hot (open packet to check), about 5 minutes. Stir sauce frequently until bubbling, about 5 minutes. Enclose tortillas in a towel to keep warm; pour sauce into a bowl.

GF GRILL INSTRUCTIONS:
Preheat GF Grill. When hot, remove steak from marinade and discard rest of marinade. Place steak on grill and close. Cook for 6 minutes for medium rare. For medium (no pink), cook for 7 minutes.

Transfer steak to a board. Cut across the grain into thin slices.

Fill tortillas equally with meat and peppers. Add sauce, sour cream, juice from lime wedges, and salt to taste. Fold to enclose fillings and hold to eat.

From: Sunset Magazine, July 2000, p. 86
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Posted By: Valerie Whittle
Post Date: Sun, 16 Jul 2000