Skirt Steak Asada Tacos

Recipe By: Mario Batali Serving Size: 4

Skirt Steak Asada Tacos
Skirt Steak Asada Tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, coarsely chopped

  • 2

    medium poblano peppers, cored, seeded and cut into thin strips

  • 4

    cloves garlic, coarsely chopped

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 6

    canned plum tomatoes, drained

  • 1

    teaspoon salt, plus more for grilling

  • 2

    lbs. skirt steak

  • 1

    medium red onion, finely chopped

  • 1

    bunch cilantro (to yield 1 cup), chopped

  • 1/4

    cup freshly squeezed lime juice (2 to 3 limes)

  • 8

    soft corn tortillas

  • 3

    limes, cut into wedges for serving

Directions

Directions: 1. At home place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper, and cook until they soften, about 8 minutes. Add the garlic, chili powder and cumin, and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low and cook 5 minutes more. 2. Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Place the skirt steaks in a resealable plastic freezer bag and 3. add half the puree, making sure they are completely coated. Keep 4. refrigerated or in a cold ice chest for up to 72 hours. When you're ready to grill them, salt the steaks and grill them 5. over medium-high heat, turning once, until they are a deep, rich 6. brown on both sides, about 9 minutes. Transfer the steaks to a 7. cutting board and let rest. Meanwhile, in a medium bowl, mix together the chopped red onion, 8. cilantro and lime juice. Cut the steaks into 1/2-inch slices. Put a few slices in a warmed 9. tortilla and add a heaping tablespoon of the onion-cilantro 10. mixture. Squeeze some lime over the meat and then a tablespoon of 11. the pureed sauce. Repeat to make 8 tacos.

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