Marinated Skirt Steak Tacos Recipe

Tacos

1. 1

   Make adobo marinade

   Toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Transfer to a bowl and soak in hot water for 15 minutes to soften.

2. 2

   Blend the adobo

   Drain the chiles, reserving 2-3 tablespoons of soaking liquid. In a blender, combine the hydrated chiles, garlic, cumin, smoked paprika, oregano, salt, pepper, lime juice, orange juice, and olive oil. Blend until smooth, adding reserved soaking liquid as needed to reach a pourable paste.

3. 3

   Marinate the steak

   Pat the skirt steak dry and place in a zip-top bag or shallow dish. Pour the adobo over the steak, seal, and refrigerate for 2-4 hours (minimum 1 hour if time is short). Turn the steak halfway through.

4. 4

   Prepare toppings

   Thinly slice the onion, slice the radishes into rounds, and roughly chop the cilantro. Place salsa roja and guacamole in small bowls for serving.

5. 5

   Grill the steak

   Preheat a grill or heavy skillet over high heat. Remove the steak from the marinade, reserving any excess. Grill 3-4 minutes per side for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached. Let rest 5-10 minutes.

6. 6

   Rest and slice

   Transfer the steak to a cutting board. Slice thinly against the grain.

7. 7

   Sauté onions

   In a skillet, heat a small amount of oil over medium heat and cook the sliced onions until soft and caramelized, 8-10 minutes. Season with a pinch of salt.

8. 8

   Warm tortillas

   Warm corn tortillas on the grill or in a dry skillet for about 15-20 seconds per side until pliable.

9. 9

   Assemble and serve

   Place sliced steak on each tortilla, top with sautéed onions, radishes, salsa roja, guacamole, and cilantro. Squeeze lime juice over the top if desired and serve immediately.