Mole-rubbed Skirt Steak Fajitas with Red Chile Tomato Sauce

1.Preheat oven to 500°F.

2.Soak pasilla chiles in boiling water until soft, about 30 minutes. Drain, reserving the water; set aside.

3.Toss tomatoes, onion, and garlic with oil in a 2-quart baking dish and roast until tender and starting to brown, about 25 minutes.

4.Transfer vegetables to a blender along with the softened chiles, chipotle, lime juice, and salt. Puree until smooth, adding reserved chile water to thin as needed.

5.Preheat grill to high.

6.Mix sugar, cocoa, and spices in a small bowl, then rub over both sides of steak.

7.Grill steak 3 minutes per side, remove from grill, and allow to rest 5 minutes before slicing across the grain into thin strips.

8.To assemble, place steak strips inside tortillas with chile sauce, grilled vegetables, and guacamole.