- 1
Ingredients
- 1/2 cup chopped onion (1 medium)
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons ground cumin
- 6 cloves garlic, minced
- 2 teaspoons ground chipotle chile pepper
- 1/2 teaspoon salt
- 3 1/2 pounds beef skirt steak
- 1 recipe Guacamole
- 1 recipe Lime Crema
- 16 8-inch flour tortillas, warmed
- 1 headnapa cabbage, shredded
- 1 1/2 cups chopped, seeded tomato (2 large)
- 1/2 of a large red onion, quartered then slivered
- 1 cup cilantro leaves
- GUACAMOLE
- 4 ripe avocados, halved pitted and mashed
- 1 cup chopped roma tomatoes (3 medium)
- 1 cup coarsely chopped fresh cilantro
- 1/3 cup finely chopped red onion (1 small)
- 1/4 cup lime juice
- 1 teaspoon salt
- LIMA CRIMA
- 8 oz carton sour cream
- 3 T lime juice
Preparation
Step 1
1. In a food processor or blender combine onion, lime juice, cumin, garlic, ground chipotle pepper, and salt. Cover and process or blend to form a thick paste.
2. Spread paste over both sides of skirt steak; rub in with your fingers. Place skirt steak in a large resealable plastic bag set in a shallow dish; seal bag. Marinate in the refrigerator for 2 to 24 hours.
3. Prepare Guacamole and Lime Crema.
4. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals about 4 minutes or until steak is lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as directed.)
5. Remove steak from grill. Cover with foil; let stand for 10 minutes. Coarsely chop steak. Serve in warm tortillas topped with cabbage, tomatoes, onion, cilantro, Guacamole, and Lime
GUACAMOLE
In a medium bowl combine avocados, tomatoes, cilantro, onion, lime juice, and salt. Serve immediately or cover and chill for up to 4 hours.
LIMA CREMA
In a small bowl stir together sour cream and lime juice. Serve immediately or cover and chill for up to 4 hours.