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
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