Spicy steak tartare tacos (carne tartara)

Cut the strip steak into about one-inch pieces and freeze about 45 minutes, until firm on the edges and soft in the middle so it does not go mushy.

Pulse in the food processor in two batches to a coarse ground beef texture; transfer to a bowl.

In the food processor, puree fresh lime juice with two chipotle chilies and a little Worcestershire sauce.

Variation: for the green chili version, chop serranos or jalapenos and add them instead of chipotles.

Add about a tablespoon of the chipotle canning liquid and puree.

Scrape the lime-chipotle mixture into the beef and mix; remove any piece that did not grind.

Add cut-up tomato and white onion; score the avocado in a crosshatch to the skin and scoop the small pieces into the bowl.

Finely chop a big handful of cilantro and add it.

Add a preliminary amount of salt and fold everything until evenly distributed; taste and adjust with a little more salt.

Serve in a bowl with chips, tostadas or warm tortillas, sprinkled with cilantro leaves; do not assemble tostadas too early or they get soggy.