1 pound beef tenderloin, cut into strips
½ cup olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 lime, juiced
1 can chipotle chili adobo, minced
½ teaspoon salt
½ teaspoon black pepper
4 russet potatoes
2 tablespoons kosher salt
1 red pepper, sliced
1 green pepper, sliced
2 tablespoons olive oil
Crushed tortilla chips, for serving (Colored tortilla chips add color to the dish.)
1 ounce shredded sharp cheddar cheese, for serving
4 tablespoons plain Greek yogurt
1 ripe avocado, skin removed and pitted
½ lime, juiced
1 tablespoon adobo sauce from the can of the chipotle chilies
¼ teaspoon salt
¼ teaspoon black pepper
Directions1. In a medium bowl, combine the olive oil, chili powder, cumin, brown sugar, smoked paprika, onion powder, garlic powder, lime juice, chipotle chili in adobo, salt, and pepper. Add the tenderloin to the marinade and marinate at room temperature for an hour or in the refrigerator for two to 24 hours, stirring the beef a few times to mix with the marinade.
2. In the meantime heat the oven to 350 F. Using a fork, poke eight to 12 deep holes all over the potatoes. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place the potatoes directly on the rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings. Bake one hour or until the -continued- skin feels crisp but the flesh beneath feels soft. Remove from the oven and let sit five to 10 minutes.
3. While the potatoes bake, make the crema. In a food processor or blender, combine the Greek yogurt, avocado, lime juice, adobo sauce, pepper, and salt. Puree until smooth. Add a tablespoon or two of water if it is a little thick. Taste and add more salt and pepper, if desired. Set aside.
4. About 10 minutes before the potatoes come out of the oven, place a large cast iron pan or heavy bottom skillet over medium high heat. Add a tablespoon of oil to the pan and let it heat up for one minute. Add the beef strips, sauteing for one to two minutes or until browned. Add the red and green peppers and one more tablespoon of oil and saute for about three to five minutes. Remove from the heat and let rest on a plate.
5. To assemble, slice the potatoes in half, but not all the way through. Top each potato with the steak and peppers, shredded cheddar cheese, and a dollop of the avocado crema. Garnish with crushed tortilla chips.