WEEKDAYS 1e|12c|p

Skirt Steak Tacos

589 Sombrero Challenge Skirt Steak Tacos
Grill up some tasty beef for your next cinco de mayo party!
skill level
Easy
time
1-30min
servings
1
cost
$
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Grill up some tasty beef for your next cinco de mayo party!
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ingredients
  • For the Skirt Steak
  • 1; 1.5 pound Skirt Steak
  • Kosher Salt
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • Olive Oil
  •   
  • For the Salsa Rojo
  • 1 cup Pico de Gallo or Red Salsa
  • 1/2 cup Enchilada Sauce
  •   
  • For the Refried Beans
  • 1; 14 ounce can Refried Beans
  • 1 cup Mexican Lager
  • 1 ounce White Tequila
  • 2 Chipotle Peppers in Adobo
  •   
  • For the Salsa Verde
  • 3 Tomatillos (husked
  • cleaned
  • quartered)
  • 1/2 bunch Cilantro
  • pinch Salt
  • Water (as needed)
  •   
  • For the Assembly
  • 12 Corn Tortillas (warmed)
  • 1 Fresno Chile (sliced in thin rings)
  • 1/4 cup Cotija Cheese (crumbled
  • to taste)
  • Iceberg Lettuce (separated into leaves)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1; 1.5 pound Skirt Steak
    Kosher Salt
    1 teaspoon Chili Powder
    1 teaspoon Ground Cumin
    1 cup Pico de Gallo or Red Salsa
    Preheat a grill or grill pan to medium-high heat. Season the Steak generously with the Salt, Chili Powder, and Cumin. Place on the grill and cook for 3-4 minutes per side for medium rare. Rest 10 minutes before carving.
  • 2
    1/2 cup Enchilada Sauce
    In a saucepot, combine the Salsa and Enchilada Sauce, and bring to a boil. Reduce to a simmer and cook for 10 minutes, until the sauce comes together.
  • 3
    Olive Oil
    1; 14 ounce can Refried Beans
    1 cup Mexican Lager
    1 ounce White Tequila
    2 Chipotle Peppers in Adobo
    In a large sauté pan, add a drizzle of Olive Oil and the Refried Beans. Add the Chipotles in Adobo, Beer, and Tequila. Bring to a boil, and then simmer for 10 minutes, until the Beans thicken. Check seasoning and adjust as needed.
  • 4
    3 Tomatillos (husked, cleaned, quartered)
    1/2 bunch Cilantro
    pinch Salt
    Water (as needed)
    In a blender, combine the Tomatillos, Cilantro, a pinch of Salt, and puree. Add water to loosen it as you blend, adding just enough to get a salsa consistency.
  • 5
    12 Corn Tortillas (warmed)
    1 Fresno Chile (sliced in thin rings)
    1/4 cup Cotija Cheese (crumbled, to taste)
    Iceberg Lettuce (separated into leaves)
    Toast the Corn Tortillas in a dry pan for 30 seconds per side. Slice the Steak into thin slices against the grain. Smear some of the Beans on the Tortilla, top with Salsa Rojo, sprinkle a few slices Fresno Chiles over the Steak, sprinkle with some Cotija, and drizzle with Salsa Verde. Repeat with the remaining ingredients, wrap the tacos in a leaf of Iceberg and enjoy.|

    Helpful Tips:
    1. Cook the refried beans with chilies and beer! Add the tequila in for flavor.
    2. Mix pico de gallo with enchilada sauce.
    3. Blend tomatillos, water, and cilantro for a refreshing sauce!
    4. Place the tostadas in a lettuce cup!

 
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