In the beef-eating north, taco stands everywhere feature some form of charcoal-grilled skirt steak. Offer an array of condiments, letting guests fill warm, handmade tortillas to taste. Try the tacos with flour tortillas, too, just as they are often served in northern Mexico.
- For the Salsa:
- 4 ripe plum tomatoes (Roma), seeded and coarsely chopped
- 2 fresh Serrano chiles, stemmed and coarsely chopped
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Tacos:
- 1 1/2 pounds trimmed skirt, flank or tri-tip steaks
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lime
- 18 small or 12 large corn tortillas, homemade or purchased
- 1/4 cup coarsely chopped fresh cilantro
- 2 avocados, pitted, peeled and diced
- 2 tomatoes, seeded and diced
- 6 green onions, including the tender green tops, sliced on the diagonal
- 1/4 head white cabbage, shredded
Companion recipe: Easy Corn Tortillas
Prepare a fire in a charcoal grill.
FOR THE SALSA:
In a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups. Prepare all the garnishes and place in separate bowls.
FOR THE TACOS:
Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice.
Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)
When the fire is very hot, place the steaks on the grill rack about 3 inches from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side.
Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
500 calories; 25g total fat; 57mg cholesterol; 512mg sodium; 44g carbohydrates; 10g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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