Place guajillo peppers in a pot with 4 cups of water and boil for 5 minutes until they are soft. Remove from water and place in a food processor with about ½ cup of the water from boiling. Add garlic, cilantro, onion and jalapeno; blend until smooth.
Grilled Steak Fajitas
In a large bowl, squeeze juice from oranges, lemon and limes, stir in the guajillo pepper mixture, salt, pepper, chili powder, cumin, smoked paprika, oregano and cayenne pepper. Reserve a ½ cup and store in the refrigerator. Place your flank steak in the remaining marinade and store in the refrigerator for 4 hours up to 2 days.
Remove flank steak from refrigerator an hour before grilling to bring up to room temperature. While that is happening, slice bell peppers and onion into ¼ inch strips and place in a bag with the ½ cup of reserved marinade, store in the refrigerator until ready to grill.
Preheat grill on medium high heat, until temperature reaches 450 °F. Sear flank steak over direct heat about 2 minutes each side; move to indirect heat and continue cooking until internal temperature is 135-140 °F. Let rest for about 5 minutes.
While flap meat cooks over indirect heat, place bell pepper and onions in the grill wok over direct heat. Stiring occasionally; about 5-7 minutes.
Cut flank steak into ¼ - ½ inch sliced against the grain. Serve with bell peppers on tortilla with your favorite garnishes. Enjoy!