the Ingredients
Marinade
- 3 tablespoons minced canned chipotle chile peppers in adobo sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons packed light brown sugar
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1½ pound skirt steak, 12 to 18 millimeters thick, trimmed of excess surface fat, cut crosswise into 10- to 12-centimeter pieces
Cream
- 1 large, ripe Hass avocado
- 80 milliliters sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ½ teaspoon hot pepper sauce
- 8 flour or corn tortillas (15 to 20 centimeters)
- 80 grams chopped red onion
- Fresh cilantro leaves