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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, 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. | 2. 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 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain. | 3. 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. | 4. 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. | 5. For the guacamole: | 6. 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. | 7. Yield: about 1 1/2 cups. | 8. For the Chipotle Mayo: | 9. 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. | 10. Yield: about 1 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro leaf	2	cups		7.36	1.1744	0.6816	0.1664
garlic clove	5		peeled sliced	-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
serrano pepper	1		seeded chopped	0.7	0.1466	0.0381	0.0096
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
olive oil	1/4	cup		238.68	0.0	0.0	27.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tequila	1/4	cup		38.7027	3.9758	0.1056	0.0352
steak	1			557.6013	0.0	98.1016	15.368
kosher salt	1 3/4	3/4	divided	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
green bell pepper	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
yellow bell pepper	1		sliced	-	-	-	-
flour tortilla	8			-	-	-	-
ha avocadoes	4		peeled mashed	-	-	-	-
lime juice	2			30.25	10.1882	0.5082	0.0847
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
jalapeno pepper	2		seeded minced	3.2625	0.7312	0.1024	0.0416
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt				-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
garlic clove	2		pressed	-	-	-	-
chipotle chile adobo	1			-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cumin	1/2	teaspoon	ground	15.75	1.8581	0.748	0.9353
mexican oregano	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.