Skirt Steak Tacos

Name: Skirt Steak Tacos
Prep time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 1/2 kilos skirt steak; 1/3 cups white vinegar; 1/2 cups soy sauce; 4 cloves garlic, chopped; 2 limes, its juice; 1/2 cups olive oil; 1 teaspoon black pepper; 1 teaspoon white pepper; 1 teaspoon garlic; 1 teaspoon chile powder; 1 teaspoon oregano; 1 teaspoon ground cumin; 1 teaspoon pimentón; 1 onion, chopped; 1/2 cups fresh cilantro, chopped; 1 lime, its juice; 2 tomatoes, large chopped; 2 Jalapeño chiles, chopped; 1 onion, quartered; 4 cloves garlic; 4 árbol chiles; 1 pinch salt, or to taste; 1 pinch pepper, or to taste; 18 tortillas; 2 limes, quartered; 1 pinch salt, to taste

yarelli gonzalez

Delicious skirt steak taco recipe. I hope to win with it; I made it at Christmas for some cousins and they loved it, hope you do too. I also won some cutlery here in Monterrey from a food contest that took place in a small brigade.

Reviewed by Editorial Team of Kiwilimón

Published: 15-07-2013

Preparation

35 mins

Medium

Place the meat in a glass dish. In a medium bowl or container, mix the vinegar, soy sauce, 4 cloves of garlic, juice of 2 limes, and olive oil. Season with salt, pepper (black and white), garlic powder, chili powder, oregano, cumin, and paprika. Whisk well to combine and pour over the meat. Turn once to season both sides. Cover with plastic wrap and let marinate for 1 to 8 hours. In a small bowl or container, combine 1 chopped onion, cilantro, and the juice of 1 lime. Reserve for the tacos. Heat a skillet over medium-high heat. Toast the chiles for 3 to 4 minutes, remove from heat, and soak in a container with water for 30 minutes. Preheat the oven to 230 °C. Place the tomatoes, quartered onion, jalapeños, and 4 cloves of garlic on a baking sheet. Bake for about 20 minutes or until well roasted but not burned. Place these roasted vegetables and the soaked chiles in a blender or food processor and blend until smooth. Heat the oil in a skillet over medium-high heat. Cut the meat into cubes or strips and cook in the skillet, stirring constantly, until well cooked and most of the liquid has evaporated. Warm the tortillas on a comal or, if you prefer, in the microwave. Place 2 or 3 tortillas on each plate, add a generous amount of meat, a bit of the chopped onion with cilantro, and salsa to taste. Serve with lime wedges.