Steak Tacos With Guacamole, Salsa, and Lime Crema

Submitted by gailanng

"Recipe from Kerry Simon's book: All-New Recipes from the Eat Like a Man Cookbook. He adds: Don't let the long list of ingredients throw you -- this is simple street food and there's very little actual "cooking" involved. TIP FROM MR. SIMON: Tip: The salsa, crema, and guacamole can be prepared up to 2 hours ahead of time, wrapped tightly, and refrigerated. When wrapping the guacamole, place a layer of plastic film directly on the surface (and/or keep avocado pits in the bowl) to avoid discoloration from oxidation."

 

• Ready In: 36mins
• Ingredients: 25
• Serves: 6

ingredients

• 1587.57 g skirt steaks, cut against the grain into strips (a little smaller than your little finger)
• 20 (80 inch) flour tortillas
• 118.29 ml canola oil
• 2 limes, juiced
• 1 large head chinese napa cabbage, cleaned cut into thin strips and tossed with the juice of the 2 limes

• For spice mix

• 9.85 ml dried chipotle powder or 9.85 ml dried ancho chile powder
• 29.58 ml garlic powder
• 29.58 ml paprika
• 29.58 ml cumin
• 14.78 ml kosher salt (use less if using table salt) or 14.78 ml coarse salt (use less if using table salt)

• For salsa

• 1 jalapeno pepper (to taste)
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 56.69 g canola oil
• 4.92 ml kosher salt or 4.92 ml coarse salt
• 1 bunch cilantro, roughly chopped
• 3 fresh limes, juiced

• For guacamole

• 4 limes, juiced
• 6 ripe Hass avocadoes, halved pitted flesh scooped out and placed in large bowl with the juice of the 4 limes
• 4 plum tomatoes, small diced (about 2 cups)
• 1 red onion, minced (about 1 cup)
• 1 bunch cilantro, roughly chopped
• 9.85 ml kosher salt or 9.85 ml coarse salt

• For lime crema

• 473.18 ml sour cream
• 2 fresh limes, juiced

directions

1. To make tacos: 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 saute 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.
2. To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute 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 jalapeno.).
3. To make guacamole: 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.
4. To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
5. To serve: Spread 1/2 tablespoon 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 and a bag of your favorite tortilla chips.