2 limes, juiced
2 garlic cloves, chopped
3 chipotle chilies, in adobo sauce
3 tablespoon roughly chopped cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 ¼ pounds skirt or flank steak, trimmed of fat (can use chicken too)
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
12 flour tortilla, warm
Combine all the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable bag. Add the meat , seal and shake to coat. Refrigerate for 2-4 hours .
Preheat grill pan on high heat.
Drain the marinade. Lightly oil the grill or grill pan. Season with salt and pepper. Grill the meat over medium high heat and cook for 4 minutes each side then transfer to a cutting board and let rest.
Add the bell peppers and onion tossed with lime juice and additional EVOO. Grill the mixture for 7-8 minutes until the vegetables are just barley limp.
Heat up the tortillas. Thinly slice the meat against the grain on a diagonal.
Spread some guacamole on a tortilla, tip with a few slices of meat, peppers and onions and salsa. Roll us the tortillas to enclose the filling.
Recipe adapted from food network.com