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Chipotle Skirt Steak Tacos

Ingredients

  • 2 lbs skirt steak
  • 1/4 onion
  • 2 cloves of garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp pepper
  • canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)
  • 1 Tbl chopped cilantro
  • accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa

Instructions

  1. Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

  2. Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.

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