Ingredients:
2 canned chipotle chiles in adobo, seeded and minced
2 cloves garlic, minced
5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 lb skirt steaks, sliced against the grain 1/4 inch thick
8 flour tortillas
1 medium red bell peppers, cut into 1/3 inch strips
1 medium yellow bell peppers, cut into 1/3 inch strips
2 medium red onions, halved and sliced lengthwise 1/3 inch thick
1 large avocados, coarsely chopped,tossed in the
1/2 lemons, juice of or 1/2 limes, juice of
sour cream, for serving
pico de gallo
1/4 cup loosely packed fresh cilantro leaves
Directions:
In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
Add the skirt steak and marinate for 1 hour.
Preheat the oven to 250F.
Heat a large, cast-iron skillet.
Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
Wrap the tortillas in foil and keep warm in the oven.
Heat 2 tblsps of the olive oil in the skillet until almost smoking.
Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
Season with salt and pepper, transfer to a large plate and keep warm in the oven.
Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
Pat the steak strips dry with paper towels.
Add half the strips to the skillet in a single layer.
Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
Transfer to a plate and cook the remaining steak.
Return all the meat to the skillet and cook, stirring, for 1 minute.
Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.