You know what I love about this? Everybody's always looking for the truth. The perfect meal. The authentic experience. I don't care about any of that. Mmm. That right there... that's real enough. Medium-rare steak tips. Juicy. Tender. Doesn't matter if they're on a plate or in a taco…when they're cooked like this, they do exactly what they're supposed to do. And this tortilla...chipotle queso, seasoned with adobo? That's not just a tortilla. That's somebody refusing to waste an opportunity. Mezcal wild mushrooms, poblanos, jalapeños, red onions, garlic...every one of them adds another layer. Smoky. Earthy. Sharp. Then the sour cream cools everything down just enough, the avocado smooths out the edges, and the cilantro wakes it all back up. And these hot 'n spicy chicharrones…That's the sound of somebody making the right decision. You know, they say ignorance is bliss. If this is the illusion…don't unplug me until dessert.

Cypher’s Steak and Cheese Taco

Ingredients

for 8 tacos

1 lb steak tips
2 poblano peppers
2 jalapeno peppers
1/2 red onion
5 oz morel (or other wild mushroom)
3 cloves garlic
1 oz mezcal
1 tbs olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tbs butter
1/2 tbs flour
2 chipotle chilis in adobo sauce
1/2 cup whole milk
1/4 cup grated American cheese
1/4 cup grated sharp cheddar cheese
1 avocado
1/2 cup sour cream
1/2 oz lime juice
2 tomatillos
8 corn tortillas
1 tbs vegetable oil
1 tsp Drax’s Paborito ang Adobo Salt
1 cup cilantro leaves
1/2 cup smashed and broken chicharrones
1 lime

Directions

Season the steak tips with the 1 tbs kosher salt and grill on high heat to an internal temperature of 120 degrees. Remove from heat and tent with foil.
Remove the husks from the tomatillo. Char the outside of the tomatillo on the grill or over a flame and remove from heat, allow to cool and remove the charred tomatillo skin. In a small food processor, combine the tomatillo flesh, sour cream, and lime juice.
In a small stock pot over medium heat, add the butter and flour to make a roux. Chop the chipotles in adobo and stir into the roux. Add the whole milk and grated American and sharp cheddar cheese to the pot and mix together bringing to a simmer. Remove from heat and allow to cool and congeal.
Slice the red onion, poblano and jalapeno peppers, and wild mushroom and mince the garlic. Heat a fry pan over medium heat, add the olive oil and vegetable, season with salt and pepper, and saute the vegetable for 4-5 minutes or until softened, deglaze the pan with mezcal. Remove from heat.
Heat a griddle to 300 degrees F or fry pan over medium heat.
Spread 1-2 tbs of the cheese mixture in the center of each tortilla, Slice the steak tips into thin strips..Top the cheese with slices of the steak tips between the tortillas. Distribute the vegetables evenly between the tortillas and fold the tortillas in half. Brush the burritos with the vegetable oil and season with Drax’s Paborito ang Adobo Salt.
Place tortillas on the griddle or in fry pan and slowly griddle the tacos to a golden brown color, turning the burrito every 1-2 minutes, about 10 minutes total.
Remove the skin from the avocado and slice in half, removing the avocado pit, and slice the avocado into strips. Remove the tacos from the griddle and open the tacos, spread 1-2 tbs of the tomatillo sour cream on the taco with some cilantro and avocado slices. Close the taco back up and top with 1-2 tsp of the chicharrones. Slice the lime into wedges.
Serve with lime wedges.