Taco Macho Recipe
Gluten free. Outside skirt steak*, anaheim pepper, mozzarella cheese, salsa tatemada. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. *Please alert your server of any food allergies prior to ordering. We are not responsible for any individual's allergic reaction to our food or ingredients used in food items.
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Ingredients
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Steak & Marinade
Vegetables & Toppings
Cheese & Assembly
Method
Steak & Marinade
Marinate steak
Trim excess silver skin from the skirt steak and place steak in a shallow dish or resealable bag. Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, kosher salt, and black pepper; pour over steak and rub to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours. Remove from refrigerator 30 minutes before cooking to come toward room temperature.
Cook steak
Preheat a heavy skillet or cast-iron pan until very hot (or preheat grill to high). Wipe excess marinade from steak and pat dry with paper towels. Lightly oil steak or pan. Sear skirt steak 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), 5–6 minutes per side for medium. Because skirt steak is thin and fibrous, cook quickly over high heat. Transfer to a cutting board and tent with foil; rest 8–10 minutes before slicing against the grain into thin strips.
Vegetables & Toppings
Roast anaheim pepper and onion
While steak rests, char the anaheim pepper and the halved onion over an open flame, on a hot grill, or under a broiler. Rotate until skin is blistered and blackened on all sides (8–10 minutes). Place charred pepper in a bowl and cover with plastic wrap or a container to steam for 10 minutes; slip off skin, remove seeds and stem, and slice into thin strips. Slice the roasted onion into thin strips as well. If preferred, thinly slice raw onion instead.
Warm salsa tatemada
Warm the salsa tatemada gently in a small saucepan over low heat for 2–3 minutes, stirring occasionally. This brings forward smoky flavors and makes it easier to dress tacos.
Optional garnish prep
Chop cilantro and cut lime into wedges. Keep ready for assembly.
Cheese & Assembly
Heat tortillas
Heat a clean skillet over medium heat. Lightly brush each gluten-free corn tortilla with a little butter or oil and warm 30–45 seconds per side until pliable and slightly toasted. Keep tortillas covered with a clean towel to stay warm.
Assemble tacos
Place 2 warmed tortillas on a plate. Divide sliced skirt steak evenly among tortillas (about 2–3 oz per taco). Top each portion of steak with roasted anaheim pepper and onion slices, a spoonful (about 1–2 tbs) of warm salsa tatemada, and a sprinkle of shredded mozzarella (about 2 tbs). If desired, return assembled tacos briefly to the warm skillet (covered) for 30–45 seconds to gently melt the mozzarella.