Chipotle Skirt Steak Tacos
serves 2-4
Skirt steak is cheap (about $5 a pound) and it's the steak traditionally used for fajitas and steak tacos. It just doesn’t taste the same with other cuts.Read more about this recipe at Steamy Kitchen.
1 whole chipotle "en adobo" + 2 teaspoon adobo sauce (you may use more peppers if you like spice)
1/4 onion
2 cloves of garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped cilantro
1 lb skirt steak
10-12 corn tortillas
Sour cream
Salsa or hot sauce
4 limes
2 avocados, sliced
prep: 10 minutes
total: 2 hours 30 minutes
food processor (or blender)
ziploc bag
grill
tongs
digital, instant-read meat thermometer
1. Purée one chipotle and 2 tsp adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Stir in the cilantro. Throw the mixture in a ziploc bag with 1 lb of skirt steak for at least 2 hours.
2. Grill to medium-rare (about 130F in the thickest part). Cut the skirt steak in very thin strips across the grain -- otherwise it will be tough and chewy.
3. Throw the tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.4. Wrap a few slices of the steak inside the tortillas, along with sour cream, salsa or hot sauce, fresh squeezed lime and sliced avocado.
