Steak Tacos
Ingredients
Ingredients
- skirt steak
- corn tortillas
- white onion chopped
- fresh cilantro chopped
- lime wedges
For the Adobo Sauce (Taco Marinade)
- 1-2 large 4 oz, fresh hot red pepper, seeded and deveined. You can use any hot pepper you can find, such as a proper Mexican pepper like guajillo or pasilla, or a simple paprika pepper or Aleppo pepper would do fine as well.
- 2 cloves garlic
- 2 teaspoons apple cider vinegar
- 2 tablespoon white onion
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground clove
- olive oil
- pinch of salt
- black pepper
For the Salsa Verde
- 2 tomatillos or 2 green tomatoes + 1 tablespoon lime juice
- 2 tablespoons hot green pepper such as jalapeño, sonora chili or Italian long hots
- 2-3 garlic cloves
- 1/4 cup cilantro
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
First, the adobo sauce and steak
- Open the peppers up and place skin side down in a hot, dry skillet. Press down with a spatula, you will hear a loud cracking and popping sound from the peppers skin. Once done popping, turn and repeat on the other side. This side will not make a sound. Cook until thoroughly blistered and toasted, about one minute or two.
- Then add the peppers along with all adobo ingredients into a food processor and blend well. Add salt and olive oil as needed.
- Slice the skirt steak against the grain into thin pieces. Toss well in the adobo marinade and allow to sit for 30 minutes. Do not refrigerate, as it is better to cook a steak at room temperature.
While your steak is marinating, make the Salsa Verde
- Blister the skins of the tomatillos or green tomatoes in the same way that you did the peppers. Once blistered and hot, add to the blender and blend all salsa verde ingredients together. Since there are so many fresh ingredients, a lot of variation can occur. Season with salt, olive oil and / or lime until there is a bold yet balanced flavor.
First, the adobo sauce and steak
- Open the peppers up and place skin side down in a hot, dry skillet. Press down with a spatula, you will hear a loud cracking and popping sound from the peppers skin. Once done popping, turn and repeat on the other side. This side will not make a sound. Cook until thoroughly blistered and toasted, about one minute or two.
- Then add the peppers along with all adobo ingredients into a food processor and blend well. Add salt and olive oil as needed.
- Slice the skirt steak against the grain into thin pieces. Toss well in the adobo marinade and allow to sit for 30 minutes. Do not refrigerate, as it is better to cook a steak at room temperature.
While your steak is marinating, make the Salsa Verde
- Blister the skins of the tomatillos or green tomatoes in the same way that you did the peppers. Once blistered and hot, add to the blender and blend all salsa verde ingredients together. Since there are so many fresh ingredients, a lot of variation can occur. Season with salt, olive oil and / or lime until there is a bold yet balanced flavor.
Notes
Adapted from Brooklyn Munch
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