Steak Fajitas with Flour Tortillas

Ingredients

• 1/2 white onion, cut into thick wedges
• 4 cloves garlic, peeled
• 1 teaspoon vegetable oil
• 2 dried ancho chile peppers, stems removed
• 1/3 cup plus 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• Kosher salt and freshly ground pepper
• 2 1/2 pounds flatiron steak (about six 7-ounce steaks, 1/2 to 3/4 inch thick)
• 2 red onions, sliced into 1/2-inch-thick strips
• 2 red bell peppers, sliced into 1/2-inch-thick strips
• 2 poblano peppers, sliced into 1/2-inch-thick strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 6 tablespoons vegetable oil
• Kosher salt and freshly ground pepper
• 1/2 cup fresh cilantro, chopped
• Flour tortillas (recipe follows)
• Assorted toppings, such as diced avocado, sour cream or crema, pico de gallo and salsa, sliced radishes, lime wedges, pickled and/or fresh jalapenos, crumbled cotija cheese, hot sauce and/or chopped fresh cilantro
• 3 cups all-purpose flour, plus more as needed
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup lard or vegetable shortening
• 1 cup hot water

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