Cinco de Mayo! Guacamole, steak with tequila

Macerate apples: Toss apples with tequila and lime juice in a bowl and let stand 30 minutes to 1 hour.

Toast pecans: Spread pecans on a baking pan and bake at 350°F until golden and fragrant, 7 to 8 minutes. Add butter to pan and toss to melt and coat pecans. Sprinkle with salt.

Make guacamole: Mash together chile, white onion, salt, and 2 tablespoons cilantro in a molcajete, or mince and mash with a large knife on a cutting board to obtain a paste.

Cut avocado flesh in shells in a crosshatch pattern without going through skin, scoop out with a spoon and stir into chile, cilantro mixture, mashing avocado slightly.

Stir in apple mixture. Stir in most of pecans. Garnish with remaining pecans and cilantro.

Make sauce: In a bowl, toss together mushrooms, onion, garlic, chipotle, thyme, pepper, cumin, and bay leaves.

Heat oil in a heavy 12-inch skillet over high heat, then add mushroom mixture and sauté, stirring and tossing, until all liquid from mushrooms has evaporated and mushrooms are wilted and golden around edges, about 5 minutes.

Carefully add tequila and tilt pan to flambé, shaking pan until flames subside, about 1 minute. Add cream and simmer to thicken slightly, 2 to 3 minutes, add more salt if needed. Reserve in same pan.

Prepare skirt steak: Season steak strips liberally with salt, pepper and lime juice.

Heat a large skillet over high heat, add 1 tablespoon oil, and sear steak strips in two batches, turning once until well browned, 3 to 4 minutes.

Transfer steaks to pan with mushroom sauce, bring to a boil and let simmer for 2 more minutes to let flavors marry well and finish cooking steak.

Deglaze steak sautéing skillet with 1/2 cup water, stirring and scraping bottom to incorporate brown bits. Add to sauce and stir over medium heat until heated through.