Steak Tacos with Avocado-Peanut Crèma

Botch

Rick Bayless' videos had kinda dropped off my EweTube radar for quite awhile, for some reason they've popped back up.  He's been shooting "lo-budget" videos at some location during the pandemic, including a different "Taco Tuesday every week.  I didn't think there would be that much variation in tacos, but each one he names the region in Mexico it comes from, and its history/features.  He (a) had more fun during the pandemic than I did, and (b) must take really good notes.  
 
The sauce on this one caught my eye, just an avocado, juice from one lime, and a fistful of peanuts, zipped up in a blender. I added my ingredients, turned on my Kitchenaid, and HMOG did it make a racket, and then just a high-pitched whine.  
 

 
Hope I can fix that.  Scraped what I could out of the blender into my food processor, but it was a heavy paste, added too much water, too thin, large dollop of sour cream I needed to use up, and it was spoonable.
 
Marinated a nasty "thin-cut" top round steak (they were out of both strip and skirt steak) in blood orange juice, minced chipotle, garlic & salt overnight, then grilled hot & fast.  Meat was pink but charred, perfect, but still chewy with some gristle in it.  Next time they're out of skirt steak I'm making chicken.  
 
Sauce was really good, albeit a bit of a bother to make.  Lettuce, tomato, quèso fresco and cilantro on toasted corn tortillas.  
 

 
I really, really like my new vertical taco holder, but it makes for bad pictures.  Rick's method of making two tacos, above, is more photogenic.  
 
Thanks for looking.    

Legume

I don’t know Botch, I just don’t know.

4TheGrillOfIt

Love Rick Bayless.  I’m planning on making his Al Pastor pork tacos very soon.

caliking

Looks good, @Botch.

You could rename the sauce "The Blender Wrecker"