Santa Fe Taco Recipe

Marinate the steak

Pat the skirt steak dry with paper towels. In a bowl combine lime juice, 2 tbsp olive oil, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt and black pepper. Rub the marinade all over the steak, place in a shallow dish or zip-top bag, and refrigerate for 30 minutes to 2 hours (30 minutes minimum).

Bring to room temperature

Remove the steak from the refrigerator 20 minutes before cooking to come closer to room temperature for even cooking.

Cook the steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp oil if needed. Sear the skirt steak 2-3 minutes per side for medium-rare (adjust time for desired doneness). Use tongs to hold and sear edges for 15-20 seconds if desired. Internal temperature ~130-135°F for medium-rare. Transfer steak to a cutting board and loosely tent with foil. Rest 8-10 minutes before slicing against the grain into thin strips.

Prepare the vegetables

While the steak rests, slice the onion into thin half-moons and clean and slice mushrooms into 1/4-inch slices.

Caramelize the onions

In a large skillet over medium heat add 1 tbsp olive oil and 1 tbsp butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, about 12-18 minutes until softened and beginning to brown. Add the brown sugar and balsamic vinegar during the last 2 minutes to accelerate caramelization and deepen flavor.

Sauté the mushrooms

Push the onions to one side (or remove momentarily). Add remaining 1 tbsp butter to the pan and increase heat to medium-high. Add mushrooms in a single layer, sprinkle with dried oregano and a pinch of salt, and cook without moving for 2-3 minutes to develop color, then stir and cook another 2-3 minutes until tender and golden. Stir together with the caramelized onions and keep warm.

Warm and melt cheese

Return the pan to low heat. Add shredded Oaxaca cheese on top of the onion-mushroom mixture and allow it to soften and become slightly melty, or transfer to a warm oven (250°F) for 3-4 minutes to melt if needed. Alternatively, when assembling tacos the melted cheese will combine with hot steak and vegetables.

Warm the tortillas

Heat a dry skillet over medium-high heat. Warm each corn tortilla 20-30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm, or place in a tortilla warmer.

Assemble the tacos

Place 2-3 slices of rested skirt steak on each tortilla. Top with a spoonful of the caramelized onion and mushroom mixture and a sprinkle of shredded Oaxaca cheese if not already melted. Garnish with chopped cilantro and a squeeze of lime. Season with additional salt or hot sauce to taste.

Serve

Serve immediately while hot with extra lime wedges and salsa or hot sauce on the side.