Skirt Steak Asada Tacos Recipe

Name: Skirt Steak Asada Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, coarsely chopped; 2 medium poblano peppers, cored, seeded, and cut into thin strips; 4 cloves garlic, coarsely chopped; 1 tablespoon chili powder; 1 teaspoon ground cumin; 6 canned plum tomatoes, drained; 1 teaspoon salt, plus more for grilling; 2 pounds skirt steak; 1 medium red onion, finely chopped; 1 bunch cilantro to yield 1 cup, loosely packed; 1/4 cup freshly squeezed lime juice (2 to 3 limes); 8 soft corn tortillas; 3 limes, cut into wedges for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 medium poblano peppers, cored, seeded, and cut into thin strips
4 cloves garlic, coarsely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 canned plum tomatoes, drained
1 teaspoon salt, plus more for grilling
2 pounds skirt steak
1 medium red onion, finely chopped
1 bunch cilantro to yield 1 cup, loosely packed
1/4 cup freshly squeezed lime juice (2 to 3 limes)
8 soft corn tortillas
3 limes, cut into wedges for serving

1
Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.
2
Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
3
Place the skirt steaks in a resealable plastic freezer bag and add half of the puree, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
4
When you're ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
5
Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, and lime juice.
6
Cut the steaks into 1/2-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion/cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the pureed sauce. Repeat to make 8 tacos.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium yellow onion, coarsely chopped, 2 medium poblano peppers, cored, seeded, and cut into thin strips, 4 cloves garlic, coarsely chopped, and more.

Yes, Skirt Steak Asada Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak Asada Tacos

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