• 4servings
  • 85minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups fresh cilantro leaves

  2. 5 cloves garlic, peeled and thinly sliced

  3. 1 shallot, roughly chopped

  4. 1 serrano pepper, seeded and roughly chopped

  5. 2 teaspoons toasted cumin seeds

  6. 1/2 cup fresh lime juice

  7. 1/4 cup plus 2 tablespoons olive oil

  8. 1/4 cup tequila

  9. 1 flank steak

  10. 1 3/4 teaspoons kosher salt, divided

  11. 1/2 teaspoon freshly ground black pepper

  12. 1 green bell pepper, sliced into 1/4-inch strips

  13. 1 red bell pepper, sliced into 1/4-inch strips

  14. 1 yellow bell pepper, sliced into 1/4-inch strips

  15. 8 flour tortillas

  16. 1 recipe Guacamole, recipe follows

  17. 1 recipe Chipotle Mayonnaise, recipe follows

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.

  2. Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes. Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes. Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.

  3. Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.

  4. Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.

  5. Hass avocados, peeled and mashed 2 limes, juiced 1/4 cup finely chopped red onion 2 jalapeno peppers, seeded and minced 3 cloves garlic, minced 3/4 teaspoon salt, or to taste Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.

  6. Yield: about 1 1/2 cups 1 cup mayonnaise 2 cloves garlic, minced or pressed 1 chipotle pepper in adobo sauce 1 teaspoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon Mexican oregano Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.

  7. Yield: about 1 cup


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