1/2 cup olive oil |
1/4 cup emeril's southwestern spice, recipe follows |
1 flank steak, about 2 pounds |
1 large loaf of french bread |
1/4 cup creole mustard |
1 poblano pepper, roasted, peeled and seeded |
6 tomatillos, roasted |
1 bunch green onions, roasted |
1 head of garlic, roasted |
1 beef steak tomato, quartered |
juice of 2 limes |
1 tablespoon minced garlic |
6 corn tortillas, cut into thin strips |
2 cups guacamole |
1/2 cup cilantro creme fraiche |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 tablespoons paprika |
1 teaspoon black pepper |
1 tablespoon ground coriander |
1 teaspoon cayenne pepper |
1 tablespoon garlic powder |
1 teaspoon crushed red pepper |
1 tablespoon salt |
1 tablespoon dried oregano |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 tablespoons paprika |
1 teaspoon black pepper |
1 tablespoon ground coriander |
1 teaspoon cayenne pepper |
1 tablespoon garlic powder |
1 teaspoon crushed red pepper |
1 tablespoon salt |
1 tablespoon dried oregano |