-
1
In a medium bowl, combine the ancho chile powder with the ground pepper, allspice, cloves and a heaping 1/4 teaspoon of salt.
-
2
Add the top sirloin and 2 teaspoons of the lime juice and toss to coat the meat.
-
3
Preheat the oven to 300.
-
4
In a large skillet, heat 1 1/2 tablespoons of oil.
-
5
Add the onion and poblano and cook over moderately high heat until the onion begins to brown.
-
6
Add the meat and stir until just barely cooked through, about 2 1/2 minutes.
-
7
Add the cilantro and season with salt.
-
8
In a bowl, toss the avocados with the remaining 2 teaspoons of lime juice.
-
9
Heat a large skillet or griddle.
-
10
Lightly brush a tortilla on both sides with oil and lay it in the skillet.
-
11
Cook over moderate heat for 45 seconds, then flip the tortilla and sprinkle 1/4 cup of the mozzarella over half of it.
-
12
Top the cheese with a quarter of the sirloin cubes and avocado slices.
-
13
Sprinkle with another 1/4 cup of cheese.
-
14
Fold the tortilla over the filling and press down with a spatula to form a taco.
-
15
Continue cooking for 30 seconds, then turn and cook until the underside is golden, 1 minute longer.
-
16
Keep the pirata warm in the oven while you repeat with the remaining tortillas and fillings.
-
17
Serve warm, with salsa.
