Ingredients:
- 3 chipolte chiles, in adobo sauce
- lime juice , olive oil , optional
- guacamole , recipe follows
Directions:
- Marinade ( Mojo):
- In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- To serve:
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Guacamole:
- 5 ripe Hass avocados
- 3 to 4 limes, juiced
- 1/2 small onion, chopped
- 1 small garlic clove, minced
- 1 serrano chile, chopped
- 1 big handful fresh cilantro leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- Drizzle olive oil
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.29 Kcal (2769 kJ) | ||
| Calories from fat | 324.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.01g | 55% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 807.78mg | 34% | |
| Potassium | 669.01mg | 14% | |
| Total Carbs | 45.63g | 15% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 40.59g | 81% | |
| Vitamin C | 59.6mg | 99% | |
| Vitamin A | 1mg | 33% | |
| Iron | 22.6mg | 125% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 181.49 Kcal (760 kJ) | ||
| Calories from fat | 88.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 55% | |
|---|---|---|---|
| Cholesterol | 30.34mg | 37% | |
| Sodium | 221.69mg | 34% | |
| Potassium | 183.61mg | 14% | |
| Total Carbs | 12.52g | 15% | |
| Sugars | 1.35g | 20% | |
| Dietary Fiber | 1.12g | 16% | |
| Protein | 11.14g | 81% | |
| Vitamin C | 16.4mg | 99% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 6.2mg | 125% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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