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Chile-Spiced Skirt Steak Tacos

Source: © Food & Wine Magazine
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Active Time:  2 Hours
Total Time:  2 Hours 35 Minutes
  Makes 12 tacos
In 2006, three brothers—Jesse, Brian and David Vendley—started hawking homemade tacos from a cart on the streets of Soho in Manhattan. In 2009, the trio opened Calexico in Brooklyn. The secret to their success: superfresh fillings like the pico de gallo in these carne asada (steak) tacos.
2 teaspoons  sweet paprika
1 teaspoon  ancho chile powder
1 teaspoon  garlic powder
1 teaspoon  onion powder
1 teaspoon  light brown sugar
1/2 teaspoon  chipotle chile powder
1/4 teaspoon  ground cumin
1/4 teaspoon  ground coriander
1 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1/4 cup  plus 2 tablespoons fresh lime juice
1 tablespoon  vegetable oil
1 1/2 pounds  skirt steak cut into 5-inch strips
12   corn tortillas warmed
Pico de Gallo, Avocado Salsa and shredded cabbage for serving
Chile-Spiced Skirt Steak Tacos Recipe at
In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.

Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
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