Esquire Take Two: Steak Tacos

After the epic success of the Chicken Parm Sandwich, E and B decided to tackle another Esquire recipe, Kerry Simon's Steak Tacos. It does have a LOT of ingredients, but the end result is worth it. Although the recipe says that it serves 6 to 8, our massive appetites ensured that these tacos didn't last long.

Esquire's Steak Tacos (Serves 6-8)

For tacos:

• 3 1/2 pounds skirt steak, cut against the grain into strips (a little smaller than your little finger)
• 20 flour tortillas (4 inch)
• 1/2 cup canola oil
• 1 large head Napa cabbage (also called Chinese), cleaned, cut into thin strips, and tossed with the juice of 2 limes

For spice mixture:

• 2 tsp chipotle chile powder
• 2 tbsp garlic powder
• 2 tbsp paprika
• 2 tbsp cumin
• 3 tsp kosher or coarse salt

For salsa:

• 1 jalapeño pepper
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 2 oz canola oil
• 1 tsp kosher or coarse salt
• 1/2 bunch cilantro, roughly chopped
• 3 fresh limes, juiced

For guacamole:

• 6 ripe Haas avocados, 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 cilantro, roughly chopped
• 2 tsp kosher or coarse salt

For lime crema:

• 2 cups sour cream
• 2 fresh limes

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.

To make tacos: Combine spice-mixture ingredients and toss with steak to coat and 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.

We were initially unable to find Chipotle Chili Powder at the supermarket, until we encountered "Mexican Chile Powder", which, in Australia, is apparently the same thing. So...just an FYI.

To make salsa: 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. This was the end result:

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.

Unfortunately, our salsa ended up being slightly watery.

However, all was not lost; we just drained the excess liquid from the salsa and everything was OK.

To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky.

This recipe called for a LOT of avocados...although I'm definitely not complaining!

Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.

B was responsible for making the guacamole, did a pretty great job. He makes a cameo here, chopping tomatoes with scientific precision:

To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.

Once all your ingredients are prepared, you're all set to prepare these yummy, yummy tacos.

Enjoy!!