Juice of 1/2 lemon
Juice of 1 lime
4 Tablespoons Olive Oil, divided
3-4 Chipotles (from a can of Chipotles in Adobo Sauce), diced
1 - 2 teaspoons Adobo Sauce (from can of Chipotles)
1 teaspoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Ground Coriander
1 Tablespoon Brown Sugar
2 Pounds Steak (go for a lean, tender cut)
1 Large Yellow Onion
1 Large Red Bell Pepper
12 Uncooked Flour Tortillas
1 Cup Shredded Cheese
Your Favorite Guacamole
Combine lemon juice, lime juice, 2 Tablespoons Olive Oil, chipotles, adobo sauce, cumin, garlic powder, onion powder, corander, and brown sugar in a gallon size zip-top bag. Add steak and marinate in the fridge for 30 minutes to 1 hour.
Remove the steaks from the marinade, retaining the marinade in a small saucepan. Grill or cook steaks for 3-4 minutes per side, to desired doneness.
While steaks are cooking, slice onions and peppers and saute in remaining 2 Tablespoons oil until tender. Meanwhile, bring the remaining marinade to a boil then reduce heat and cook for another minute or so, until thick and syrupy.
When steaks are finished, allow them to rest for 5 - 10 minutes then slice thinly against the grain. Just before serving, cook the tortillas according to the package directions. Top tortillas with sliced steak, some of the onions and peppers, a bit of cheese, and some guacamole.