Recipes from Mexico :: Mexican Main Dishes Meat
Marinade1/2 c. chopped onion
3 cloves garlic, chopped
3 Tbsp. fresh lime juice
1 Tbsp. ground chile de arbol or
New Mexican red chile powder
1/4 tsp. ground cumin
Tacos
1 (1 1/2 pound) skirt steak, trimmed of fat
and the white membrane
6 onions
Canola (or other vegetable) oil
12 small corn tortillas
Garnishes
Pico de gallo salsa or your favorite tomato based salsa
Guacamole
Chopped fresh cilantro
Put all the Marinade ingredients into a blender or food processor and puree until smooth. Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator.
Prepare a charcoal grill and when the charcoal are med. hot, brush the onions with the oil and place over the charcoal to roast, turning frequently so they don’t burn. Add the steak and grill to the desired doneness (for a steak that is 1 1/2 to 2 in. thick, about 4 to 5 mins. per side for med. rare).
Wrap the tortillas in a damp towel and place in a microwave safe container. Microwave at 50% for 4 mins. and let sit, covered for a couple of mins.
Carve the steak across the grain into long thin pieces. Arrange the meat on a platter and serve along the hot tortillas and the garnishes.
Yield: 10 to 12 tacos
