- 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
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.
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.