How to make it

1. Cook the Fries: Cook the french fries according to package instructions until extra crispy and golden brown. Season with a pinch of salt and keep warm.
2. Make the Salsa Verde: In a small blender add the Tomatillo Salsa, a handful of chopped coriander, pinch of salt and the fresh lime juice. Blend well and set aside.
3. Prep the Steak: Pat the steaks completely dry with paper towels. Season liberally on all sides with sea salt flakes.
4. Sear & Baste: Heat vegetable oil in a heavy skillet or cast-iron pan over high heat until smoking. Lay the steaks in the hot pan. Cook for 2 minutes undisturbed to build a deep, dark crust.
5. Baste with Chipotle Butter: Flip the steaks. Immediately drop the butter and Chipotle Paste into the pan. As the butter melts and foams with the chipotle paste, tilt the pan and spoon the hot spicy butter continuously over the steaks for 1–2 minutes until cooked to medium-rare.
6. Rest & Slice: Transfer the steaks to a board and let them rest for 5 minutes. Pour the pan juices over the resting meat. Thinly slice the steak across the grain into bite-sized strips.
7. Warm Tortillas & Build: Warm the Soft Taco Wraps corn tortillas in a dry skillet for 30 seconds per side until soft and pliable. Stack two tortillas per taco. Load each taco with a base of hot french fries and slices of chipotle-basted steak.
8. Finish & Serve: Top with a generous spoonful of the prepared salsa verde, the remaining diced white onion, and fresh cilantro. Serve immediately while piping hot.