Kerry Simon's Addictive Soft Steak Tacos (fajitas)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
• 20 (4 inch) flour tortillas
• 1/2 cup canola oil
• 1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called chinese)
• 2 teaspoons dried chipotle powder
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 tablespoons cumin
• 3 teaspoons kosher salt, kosher
• 1 jalapeno pepper
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 2 ounces canola oil
• 1 teaspoon kosher salt, kosher
• 1/2 bunch cilantro, roughly chopped
• 3 limes, juice of, fresh
• 6 ripe hass avocadoes, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes
• 4 plum tomatoes, small diced (about 2 cups)
• 1 red onion, minced, about 1 cup
• 1 bunch fresh cilantro, roughly chopped
• 2 teaspoons kosher salt, kosher
• 2 cups sour cream
• 2 fresh limes

Recipe

• 1 to make tacos:.
• 2 combine spice-mixture ingredients and toss with steak to coat. set aside. preheat oven to 300 degrees. warm tortillas on cookie sheet in oven. heat two large sauté pans to medium-high. when pans are hot, add oil to each pan followed by 1/2 the seasoned meat. spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. after 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
• 3 to make salsa:.
• 4 rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. set aside to cool. when cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (for a milder salsa, use only half the jalapeño).
• 5 to make guacamole:.
• 6 lightly crush avocados with fork until almost smooth but still a little chunky. evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
• 7 to make lime crema:.
• 8 whisk 2 cups sour cream together with the juice of 2 fresh limes.
• 9 to serve:.
• 10 spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. distribute meat evenly and fold tortillas up end to end. serve immediately on a large platter with the salsa, crema, guacamole.