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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
Details
Preparation
Step 1
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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