I'm starting to think we need a 'Mexican' label to organize these recipes. :)
2 Tbsp olive oil
1 large sweet potato (about 12 ounces) peeled and diced
1 medium onion
1 small poblano pepper, seeded and thinly sliced
Kosher salt and pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 Tsp chopped chipotle chilies in adobo sauce (We used 1-2 Tbsp.)
8 small flour tortillas, warmed
Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, salt and pepper. Cook, tossing occasionally, until tender, about 20 minutes.
Meanwhile, heat broiler. Season steak with salt and pepper. Place on a broiler proof rimmed baking sheet and broil for 3-4 minutes per side for medium-rare. Let rest five minutes before slicing.
In a small bowl, combine the sour cream and chipotles. Fill the tortillas and ENJOY!
Wish I had a picture, but, they were gone before that could happen.