Seared Steak Tacos with Blistered Serranos and Browned Onions

By LaLaCooks

(Tacos De Bistec Con Chiles Torreados)

Rick Bayless, Mexico, One Plate At A Time

Ingredients

• 12 to 24 fresh serrano chiles (depending on your penchant for hot food), stemmed
• 2 About 2 tablespoons rich-tasting pork lard, vegetable oil or bacon drippings
• 1 medium white onion, sliced 1/4-inch thick
• Salt
• 1 1/2 tablespoons fresh lime juice
• 1 pound thin-cut beef (look for cecina, tasajo or butterflied skirt steak in a mexican market or thin-cut round tip (1/8 to 1/4-inch thick), also knows as minute steak, sandwich steak or breakfast steak, in an American market)
• 1 About 1 cup salsa (such as the Roasted Tomato-Green Chile Salsa) or a bowlful of lime wedges for serving (optional)
• 12 warm, fresh corn tortillas

Preparation

Step 1

1. The chiles: With a small sharp knife, cut straight down through each chile, starting just below the stem and continuing to the point, so that each chile is cut in half except for the spot at the stem end tht holds it together. Rotate each chile a quarter turn and make a similar cut, giving you chiles cut into 4 long pieces held together at the stem end.
Measure 1 tablespoon of the lard, oil or bacon drippings into a large (12-inch) heavy well-seasoned skillet, preferably cast-iron, or griddle and set over medium-high heat. When hot, add the chiles and onion slices (the chiles will begin to releast their cough-provoking capsaicin, so your exhaust fan needs to be on) and stir almost continuously until the onion slices are richly golden, about 6 minutes. Sprinkle with salt, about 1/4 teaspoon, and drizzle with the lime juice. Cook, tossing to thoroughly combine and to evaporate the liquid, then scoop into a serving bowl.
2. Searing the meat: Generously salt both sides of each piece of meat. Wipe out the skillet or griddle and return it to medium-high heat. Add the remaining 1 tablespoon lard, oil or bacon drippings. When very hot (it'll just begin to smoke), lay in the meat in a single layer; if it doesn't all fit comfortably, you'll need to do this in two batches. Sear the meat on one side until browned, about 1 1/2 minutes,m flip it over and sear the other side. Meat for tacos a la plancha is generally cooked well-done. Transfer to your cutting board; tent with foil if you are searing the meal in batches.
3. Serving: Chop the seared steak into 1/2-inch bits (most Mexican taqueros do this with a cleaver) and scoop into a serving bowl - a warm one makes a big difference in keeping the filling warm. Set on the table along with the chile mixture, salsa or lime wedges and warm tortillas, and your meal is ready.

Working Ahead: This is last-minute fare. I have, however, made the seared chiles and onions a few hours ahead and found them quite agreeable, though they'll lose a little color and texture as they sit.