Pablos Beef Tacos Recipe

Prepare marinade and slice steak

Thinly slice the steak against the grain into strips about 1/4-inch thick. In a bowl combine minced garlic, ground cumin, dried oregano, lime juice, olive oil, salt and black pepper. Add sliced steak, toss to coat thoroughly, cover and refrigerate to marinate for at least 30 minutes and up to 4 hours.

Cook the beef

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil if pan is dry. Remove steak from marinade, shake off excess, then add to the pan in a single layer (work in batches if necessary). Cook 2–3 minutes per side until nicely browned and cooked through but still tender. Remove to a plate and let rest 3 minutes, then chop or slice bite-sized for tacos. Reserve any juices in the pan for mixing with sauce if desired.

Rehydrate chiles

Remove stems and seeds from guajillo chiles. Place chiles in a bowl and pour 1 cup boiling water over them. Let soak 12–15 minutes until softened, then drain, reserving 2–3 tbsp of the soaking liquid.

Blend the sauce

In a blender add softened guajillos, chopped onion, garlic clove, quartered tomato, apple cider vinegar, olive oil, salt and ground cumin. Add 1–2 tbsp of reserved soaking liquid to help blend. Purée until very smooth. Taste and adjust salt or vinegar as needed.

Cook and finish

Pour the blended sauce into a small saucepan and simmer over medium-low heat for 5–7 minutes, stirring occasionally, to deepen flavor and slightly thicken. If too thick, thin with additional reserved soaking liquid or water 1 tsp at a time. Keep warm for assembly.

Halve and pit the avocado, scoop flesh into a bowl and mash with a fork to a slightly chunky consistency. Stir in lime juice, diced tomato, chopped cilantro, diced onion, salt and pepper. Taste and adjust seasoning. Keep covered until ready to assemble to prevent browning.

Warm tortillas

Heat a dry skillet or griddle over medium heat. Lightly brush each tortilla with a little vegetable oil or butter and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place two warmed tortillas on a plate. Divide the cooked marinated beef between the two (about half the beef per 2-taco serving). Spoon a generous tablespoon (or to taste) of California guacamole over the beef. Drizzle 1–2 tablespoons of warm guajillo sauce over each taco. Sprinkle pepper jack cheese evenly so it melts slightly from the heat, then finish with chopped cilantro and a pinch of finely chopped white onion. Serve immediately with extra lime wedges and remaining sauce on the side.