Ingredients

2 tbsp. corn oil

1 lb. tri-tip or flank steak, trimmed and cut into 1/4" strips

3-4 garlic cloves, peeled and crushed

1 tsp. ground cumin

1/4 tsp. cayenne pepper (those who like spicy will want more)

8-oz. can chopped tomatoes, drained

7 oz. can red kidney beans, drained and slightly broken up with a fork

1 tbsp. freshly chopped cilantro

1 shallot, peeled and chopped

1 large (preferably heirloom) tomato, seeded and chopped

1 red chili pepper and seeded, finely diced (can use 1/2 green chili instead)

1/2 tbsp. lemon juice

1/2 tbsp. lime juice

1 avocado, peeled, pitted and chopped (do this last)

6 large flour tortillas

sour cream and field green salad to serve

Preparation

  1. Heat the oil in a large skillet over medium-high heat, add the beef and brown 4-5 minutes.
  2. Add garlic and spices and cook for about 2 more minutes. Stir the tomatoes in and bring to a boil, then simmer gently for 5 minutes. Add kidney beans.
  3. Mix chopped avocado, shallot, fresh tomato, chili, and citrus juices together, breaking up the avocado slightly.
  4. Warm the tortillas, spread a little sour cream on the bottom of each. Place a spoonful of beef mixture on each and top with avocado sauce. Garnish with green salad and serve.