Recipe courtesy of Ryan Fey and Mark Anderson


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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Steak and Marinade:

2 pounds skirt steak, trimmed and cut into 6-inches pieces

1 cup orange juice 

1/4 cup sour mix

3 tablespoons olive oil 

2 tablespoons soy sauce 

1 heaping tablespoon brown sugar 

1 tablespoon ground cumin 

1 tablespoon ground chipotle pepper  

6 cloves garlic 

1 jalapeno 

Juice of 1 lime 

1 large yellow onion, sliced 

1 cup torn sprigs fresh cilantro 

Kosher salt and freshly ground black pepper 

Avocado Crema:

2 avocados

1/2 cup sour cream or Greek yogurt 

1/4 cup coarsely chopped fresh cilantro

Juice of 2 limes 

1 teaspoon ground cumin 

1 teaspoon chopped garlic 

1/2 teaspoon chili powder 

Kosher salt and freshly ground black pepper 


6 serrano peppers

2 limes, cut into wedges

2 large yellow onions, sliced 

2 red bell peppers 

2 tablespoons olive oil 

2 cups Mexican cheese blend, such as Monterey Jack, mild Cheddar and queso asadero

1 cup crumbled cotija cheese 

1 bunch fresh cilantro 

4 burrito-size flour tortillas 


Special equipment:
a paper bag and pizza stone
  1. For the steak: Place the steak in a large resealable plastic bag. Blend the orange juice, sour mix, olive oil, soy sauce, brown sugar, cumin, chipotle pepper, garlic and lime juice in a blender until coarsely chopped. Pour into the bag with the steak. Add the onion and cilantro and refrigerate for at least 2 hours and preferably overnight.
  2. For the avocado crema: Combine the avocadoes with the sour cream, cilantro, lime juice, cumin, garlic, chili powder and salt and pepper to taste. Either hand blend or process the mixture in a blender for a creamier sauce.
  3. For assembly: Prepare a grill for medium-high heat. Coat the Serrano peppers, limes, onions and bell peppers with the olive oil and place them on the grill. Char the onions and lime wedges, turning occasionally, until grill marks form. Cook the peppers, turning occasionally, until they blister. Place the peppers in a paper bag for 10 minutes to let them sweat. Pull off the pepper skins and remove the caps and seeds. Reserve the lime wedges for serving and coarsely chop the peppers and onions and set aside. 
  4. Take the steak out of the refrigerator at least 30 minutes prior to grilling to bring to room temperature. Place the steak on the grill and char both sides, turning as often as you desire, until the internal temperature registers approximately 115 degrees on an instant-read thermometer, about 10 minutes. (Discard the marinade.) Let the steak rest for 10 minutes before thinly slicing across the grain. Once thinly sliced, chop. 
  5. Warm a pizza stone on the grill. Place a tortilla on the stone and sprinkle a light coating of cheese on top. Place another tortilla on top (the cheese will act as a binder when grilling). Add more cheese on top of the second tortilla. Then add a layer of chopped peppers and onions, followed by the chopped skirt steak. Dust with the cotija cheese and drizzle the avocado creme sauce over the entire surface. Sprinkle on some fresh cilantro and garnish with a grilled lime wedge or two. Repeat with the remaining 2 tortillas, the fillings and garnishes. 
  6. Slice like a pizza and eat it. :)
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