Kerry Simon's Addictive Soft Steak Tacos (Fajitas)

Ingredients

• 3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)

• 20 (4 inch)  flour tortillas
• 1/2 cup canola oil
• 1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called Chinese)

For spice mixture

• 2 teaspoons dried chipotle powder
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 tablespoons cumin
• 3 teaspoons kosher salt, kosher

For salsa

• 1 jalapeno pepper
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 2 ounces canola oil
• 1 teaspoon kosher salt, kosher
• 1/2 bunch cilantro, roughly chopped
• 3 limes, juice of, fresh

For guacamole

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

For lime crema

• 2 cups sour cream
• 2 fresh limes

Directions

1. 1

   To make tacos:.

2. 2

   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 sauté 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.

3. 3

   To make salsa:.

4. 4

   Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté 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 jalapeño).

5. 5

   To make guacamole:.

6. 6

   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.

7. 7

   To make lime crema:.

8. 8

   Whisk 2 cups sour cream together with the juice of 2 fresh limes.

9. 9

   To serve:.

10. 10

    Spread 1/2 tbsp 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.