Steak and Mozzarella Pirates
MAKES 4 SERVINGS
1 1/2 Tbsp ancho chile powder
1/4 Tsp fresh ground pepper
1/8 Tsp allspice
1/8 Tsp cloves
3/4 lb top sirloin, cut into 1/3 inch cubes
1 Tbsp + 1 Tsp fresh lime juice
1/2 cup coarsely chopped white onion
1 poblano chile, seeded and finely chopped
1/4 cup chopped cilantro
2 medium avocados, thinly sliced
4 9-9 inch flour tortillas
1/2 lb mozzarella cheese, shredded
In a medium bowl, combine the ancho chile powder with the ground pepper, allspice, cloves and a heaping 1/4 Tsp of salt. Add the sirloin steak cubes and 2 Tsp of the lime juice and toss to coat the sirloin steak.
Preheat the oven to 300 Degrees F. IN a large skillet, heat 1 1/2 Tbsp of oil. Add the onion and poblano and cook over medium-high heat until the onion begins to brown. Add the meat and stir until just barely cooked through, about 2 1/2 minutes. Add the cilantro and season with salt.
In a bowl, toss the avacados with the remaining 2 Tsp of lime juice.
Heat a large skillet. Lightly brush a tortilla on bothe sides with oil and lay it in the pan. Cook over medium heat for 45 SECONDS, then flip the tortilla and sprinkle 1/4 cup of the mozarrella over half of the tortilla. Top the cheese with a quarter of the sirloin steak cubes and avocado slices. Sprinkle with another 1/4 cup of cheese. Fold the tortilla over the filling and press down with a spatula to form a taco. Continue cookeing for 30 seconds, then turn and cook until the underside is golden, about 1 minute longer. Keep the pirata warm in the oven while you repeat with the remaining tortillas and fillings. Serve warm with salsa.