2 tablespoons olive oil
3 cloves garlic, smashed and peeled
1 onion, chopped
1 poblano pepper, seeded and chopped
1/2 jalapeno pepper, chopped
2 teaspoons ancho chile powder
Kosher salt and freshly ground black pepper
One 15-ounce can fire roasted diced tomatoes
Juice of 1 lime
1 3/4 pounds skirt steak, trimmed of excess fat, cut in half
8 corn tortillas
Guacamole, recipe follows
Chopped Roma tomatoes or mild store-bought tomato salsa
Shredded Cheddar
Sour cream
Shredded iceberg lettuce
4 ripe avocadoes
Juice of 3 limes
1/4 cup chopped white onion
1/4 cup sour cream
Kosher salt and freshly ground black pepper
2 plum tomatoes, chopped