- 8
- 35 mins
- 180 mins
Ingredients
- Toppings:
- 4 large dried guajillo, Hatch or ancho chiles
- 1/2 cup water
- 1 medium clove garlic, peeled
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon cider vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon ground cumin
- 2 pounds skirt steak or flank steak, halved crosswise
- Taco shells or burritos
- Avocado or prepared guacamole
- Shredded Mexican cheese
- Diced tomatoes
- Hot sauce
Preparation
Step 1
Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce.
Place steak in a large shallow glass dish and season with the remaining 1 teaspoon salt. Add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours and up to 1 day.
To grill: Preheat grill to medium-high.
Lightly oil the grill rack (see Tip). Grill the steak, turning once, 6 to 7 minutes total for medium-rare skirt steak or 9 to 12 minutes for medium-rare flank steak. Transfer to a clean cutting board and let rest for 5 minutes before thinly slicing.
Serve in tacos or burritos with toppings.