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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. beef tenderloin (halved lengthwise into 2 long pieces)
- 2 tsp. kosher salt (divided)
- 1 tsp. freshly ground black pepper
- 2 avocados (small, ripe, halved, pitted and roughly chopped)
- 1/2 white onion (small, roughly chopped)
- 1 poblano chile (small, or ½ small green bell pepper, roughly chopped)
- 1/2 cup fresh cilantro
- 1 jalapeño (small, roughly chopped)
- 1 garlic clove (roughly chopped)
- 3 Tbsp. distilled white vinegar
- 1 lime
- 1/4 cup canola oil (divided)
- 4 flour tortillas (8-inch)
- 2 cups cheese (shredded good-quality melting, such as Monterey Jack or Oaxaca)
- 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo, or your favorite hot sauce)
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