Supreme Tacos Recipe

Prepare and marinate steak

Pat the steak dry with paper towels. In a bowl combine lime juice, olive oil, minced garlic, ground cumin, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Rub the mixture all over the steak. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook chorizo

Heat a large skillet over medium-high heat. Remove chorizo from casings and crumble into the hot pan. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving fat in the skillet for later use. Keep warm.

Sear and rest steak

Increase heat to high. Add 1 teaspoon of the reserved oil to a clean heavy skillet or cast-iron pan. Sear the marinated steak 2–3 minutes per side for medium-rare (adjust time for thickness), until a brown crust forms. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing against the grain into thin strips or bite-size pieces. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while resting.

Prepare pineapple and onion

Toss the diced pineapple with 1/8 teaspoon salt. Slice the half onion very thinly and place in a small bowl; squeeze 1/2 lime over the onion, add a pinch of salt, and let sit to mellow the raw bite for 8–10 minutes. Chop cilantro and crumble cotija if using.

Caramelize pineapple (optional but recommended)

Wipe the skillet with a paper towel leaving a thin film of chorizo oil. Add 1 teaspoon oil and set over medium-high heat. Add pineapple in a single layer and cook without moving until golden and starting to caramelize, about 2–3 minutes per side. Remove and keep warm.

Warm tortillas

Heat a separate dry skillet or griddle over medium-high heat. Working in batches, warm each corn tortilla about 20–30 seconds per side until pliable and slightly toasted. Alternatively, char lightly over an open flame. Stack and keep wrapped in a clean towel to stay warm.

Assemble tacos

Split the sliced steak and cooked chorizo between the warm tortillas (about 1–2 oz steak and 1–2 tbsp chorizo per taco). Top each with 1–2 tablespoons caramelized pineapple (or fresh pineapple if you skipped caramelizing), a small pinch of the marinated thin onion, and a sprinkle of cilantro. Add crumbled cotija and a few drops of lime juice. Finish with hot sauce if desired.

Serve

Serve immediately with extra lime wedges on the side. Recommend serving 2 tacos per person as part of a larger spread, or 3–4 tacos as a meal. Leftovers: store components separately in airtight containers up to 2 days for best texture.