Skirt Steak Tacos

Skirt Steak Tacos

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  • Prep Time


  • Total Time


  • Servings



  • For the Skirt Steak

  • 1

    ; 1.5 pound Skirt Steak

  • Kosher Salt

  • 1

    teaspoon Chili Powder

  • 1

    teaspoon Ground Cumin Olive Oil

  • For the Salsa Rojo

  • 1

    cup Pico de Gallo or Red Salsa

  • ½

    cup Enchilada Sauce

  • For the Refried Beans

  • 1

    ; 14 ounce can Refried Beans

  • 1

    cup Mexican Lager

  • 1

    ounce White Tequila

  • 2

    Chipotle Peppers in Adobo

  • For the Salsa Verde

  • 3

    Tomatillos (huskedcleanedquartered)

  • ½

    bunch Cilantro pinch Salt Water (as needed)

  • For the Assembly

  • 12

    Corn Tortillas (warmed)

  • 1

    Fresno Chile (sliced in thin rings)

  • ¼

    cup Cotija Cheese (crumbledto taste)

  • Iceberg Lettuce (separated into leaves)


Preheat a grill or grill pan to medium-high heat. Season the Steak generously with the Salt, Chili Powder, and Cumin. Place on the grill and cook for 3-4 minutes per side for medium rare. Rest 10 minutes before carving. In a saucepot, combine the Salsa and Enchilada Sauce, and bring to a boil. Reduce to a simmer and cook for 10 minutes, until the sauce comes together. n a large sauté pan, add a drizzle of Olive Oil and the Refried Beans. Add the Chipotles in Adobo, Beer, and Tequila. Bring to a boil, and then simmer for 10 minutes, until the Beans thicken. Check seasoning and adjust as needed. In a blender, combine the Tomatillos, Cilantro, a pinch of Salt, and puree. Add water to loosen it as you blend, adding just enough to get a salsa consistency. Toast the Corn Tortillas in a dry pan for 30 seconds per side. Slice the Steak into thin slices against the grain. Smear some of the Beans on the Tortilla, top with Salsa Rojo, sprinkle a few slices Fresno Chiles over the Steak, sprinkle with some Cotija, and drizzle with Salsa Verde. Repeat with the remaining ingredients, wrap the tacos in a leaf of Iceberg and enjoy.| Helpful Tips: 1. Cook the refried beans with chilies and beer! Add the tequila in for flavor. 2. Mix pico de gallo with enchilada sauce. 3. Blend tomatillos, water, and cilantro for a refreshing sauce! 4. Place the tostadas in a lettuce cup!


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