L-acp Spicy Recipe

Marinate steak

In a shallow dish or zip-top bag combine 2 tbsp olive oil, 2 tbsp lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the steak, coat thoroughly, seal and refrigerate for at least 30 minutes and up to 4 hours.

Cook steak

Remove steak from refrigerator 15 minutes before cooking. Heat a heavy skillet or grill over high heat until very hot. Add 1 tbsp butter or oil, then sear steak 3–4 minutes per side for medium-rare (internal ~130–135°F / 55–57°C), or longer to desired doneness. Transfer to a cutting board and rest 8–10 minutes, then slice thinly against the grain into bite-size strips.

While the steak rests, whisk together 1 cup mayonnaise, 3 tbsp sriracha, 1 tbsp finely chopped chipotle, 1 tsp adobo sauce, 1 tbsp lime juice, 1 tsp honey and 1 tsp salt in a bowl until smooth. Taste and adjust heat or salt as desired. Refrigerate until assembly.

Prepare vegetables

Peel and thinly slice the yellow onion. Core and seed the poblano peppers, then slice into ½-inch strips. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Add poblano strips and cook 4–6 minutes more until softened and slightly charred. Season with ½ tsp salt. Set aside.

Cook cilantro rice

Rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan bring 2 cups water or broth to a boil, add the rice and 1 tsp salt, stir, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in 1 cup chopped cilantro and 1 tsp lime zest. Keep warm.

Set a small saucepan over low heat. Add 1 cup milk and 4 oz cubed processed cheese, stirring until melted and smooth. Add 1 cup shredded Monterey Jack and stir until fully incorporated. If using, add finely chopped jalapeño. Adjust thickness with extra milk (1–2 tbsp) if needed. Season with ½ tsp salt. Keep warm on lowest heat or transfer to a small insulated container for serving.

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Place a warmed tortilla on a plate.

Layer 2–3 tbsp cilantro rice in the center of the tortilla, top with several strips of sliced steak, then a spoonful (about 1–2 tbsp) of the spicy sauce. Add a few spoonfuls of sautéed onions and poblano peppers. Drizzle 1–2 tbsp warm cheese dip over the top and sprinkle with 1–2 tbsp shredded cheese.

Garnish with fresh cilantro leaves and a squeeze of lime. Repeat to assemble remaining tortillas. Serve remaining spicy sauce and cheese dip on the side for extra.