Steak Tacos with Guacamole, Salsa, and Lime Cream

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 ½ pound skirt steak, cleaned and cut into 4 inch pieces
24 corn tortillas
½ cup canola oil + 2 tablespoons canola oil
¼ Napa cabbage, cut into thin strips and tossed with the juice of 1 lime*

For the Rub:
2 teaspoons chipotle chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoons ground cumin
2 teaspoons kosher salt
1 teaspoon celery salt
Zest of 1 lime*
½ cup lime juice*
2 tablespoons water

For the Salsa:
1 poblano pepper, chopped
¼ jalapeno pepper, chopped
1 red onion, sliced ¼ inch thick
4 plum tomatoes
3 tablespoons kosher salt
½ bunch cilantro, rough chopped
Juice of 2 limes*

For the Guacamole:
3 ripe avocados, halved, pits removed and flesh scooped
Juice of 2 limes* tossed with scooped avocado
2 plum tomatoes cut in small dice (about 1 cup)
½ red onion, minced (about ¼ cup)
½ bunch cilantro, roughly chopped
3 tablespoons kosher salt
For the Lime Sauce:
2 cups sour cream
Juice of 2 limes*
Zest of 1 lime*


Serves: 8 people. Preparation: 1 hour

For the rub, combine spices, lime zest, lime juice and water, and whisk to make a paste. Spread the lime-spice paste over the steak. Let marinate for at least 35 to 40 minutes.

For the salsa, toss the peppers, onions and tomato in a bowl with the oil. Heat two large sauté pans on medium high heat. When pans are hot, add ingredients to the pans, turn frequently until lightly charred. Set aside to cool. Roughly chop the vegetables and transfer to a food processor with the salt, pulsing until almost smooth, but still just a little chunky. Transfer to a bowl, add cilantro and lime juice, mix well. Cover and refrigerate.

For the guacamole, crush avocadoes with a fork until smooth, or pulse in a food processor. Fold in tomatoes, onions, cilantro and salt with a spoon. Place a pit in the center and wrap with plastic wrap directly on the surface of the guacamole. Refrigerate.

For the lime sauce, whisk 2 cups sour cream with the lime juice and zest.

To serve: Heat grill on medium high, toss steak with canola oil. Place on grill and cook for 3 minutes on each side. Remove and let rest. Heat tortillas on the grill. Slice steak against the grain into strips a little smaller than your pinkie. Spread ½ tablespoon guacamole on each tortilla, then sprinkle with a pinch of cabbage, the meat, followed by a drizzle of salsa and lime sauce. Roll.

It is best to serve this buffet style and let guests make their own tacos.