Ingredients

2 cups fresh cilantro leaves
5 cloves garlic, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 teaspoons toasted cumin seeds
1/2 cup fresh lime juice
1/4 cup plus 2 tablespoons olive oil
1/4 cup tequila
1 flank steak
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper

1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
8 flour tortillas
1 recipe Guacamole, recipe follows
1 recipe Chipotle Mayonnaise, recipe follows

Directions

In a medium
bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime
juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon
re-sealable food storage bag with the flank steak. Allow to marinate at room temperature
for 45 minutes.

Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked
rag. Remove the steak from the marinade and scrape off any excess marinade. Season the
steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on
the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes. Turn over
and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes. Remove

from the grill and allow to rest for 5 minutes on a cutting board before slicing against
the grain.

Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive
oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the
remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the
peppers are softened and well caramelized, about 4 to 5 minutes.

Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted
and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle
Mayonnaise.

Ingredients

Guacamole:

Directions

4 Hass
avocados, peeled and mashed
2 limes, juiced
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
3 cloves garlic, minced

3/4 teaspoon salt, or to taste

Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly
with plastic wrap and set aside, refrigerated, until needed. Should be made as close to
serving time as possible.

Yield: about 1 1/2 cups

Ingredients

Chipotle
Mayonnaise:

Directions

1 cup mayonnaise
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano

Combine all ingredients in the bowl of a food processor and process until smooth, about 1
to 2 minutes. Transfer to a small bowl and refrigerate until needed.

Yield: about 1 cup