INGREDIENTS
1 1/2 lb
Skirt steak
6 oz
Corn, kernels
2
Garlic cloves
1 tsp
Garlic powder
1
Lime, Juice from
1
Onion
6
Poblano peppers
2 oz
Vegetable broth
1 tbsp
Ancho chile powder
1/4 tsp
Black pepper, ground
2 tbsp
Brown sugar
1 tbsp
Paprika
1 tsp
Salt
2 tbsp
Olive oil
12
Tortillas, small
1
Cotija cheese
4 oz
Heavy cream
4 oz
Monterrey jack cheese
Avocado slices or ball for garnish