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Categories:
white onion garlic lime juice cumin salt skirt steak peppers corn tortillas tomatoes Serrano chilies garlic white onion fresh cilantro salt lime juice
Viewed: 86 - Published at: 3 years agoIngredients
- 1/4 cup chopped white onion
- 3 garlic cloves, minced
- 3 tablespoons lime juice
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/2 pounds skirt steak, fat trimmed
- 2 poblano peppers
- 24 small corn tortillas, warm
- 3 tomatoes
- 4 serrano chilies
- 3 cloves garlic
- 1/4 cup chopped white onion
- 1/3 cup chopped fresh cilantro
- Salt
- 1 tablespoon fresh lime juice
Method
- Combine white onion, minced garlic, lime juice, cumin, and salt in the bowl of a food processor. Pulse until smooth. Place steak in a large zip-lock bag or baking dish. Cover with marinade and let rest in refrigerator for 2 to 4 hours.
- Roast tomatoes under a broiler until they've started to blacken and are soft and cooked through, about 12 minutes. Cool tomatoes then pull off blackened skin and discard.
- In a small heavy skillet over medium high heat, roast serrano chilies and garlic (in their skin) until they have softened and begun to darken, 5 minutes for the chilies and 15 minutes for the garlic. Take off heat. When garlic has cooled, discard skins.
- In a food processor, combine roasted garlic and serrano chilies. Pulse until smooth. Add tomatoes and pulse until almost smooth with a few chunks. Transfer tomato mixture to a small bowl. Stir in onions, cilantro, and lime juice. Season with salt.
- Roast poblanos under a broiler until black on all sides. Wrap in a dish towel and let sit for 5 minutes. Rub off blackened skin. Cut off stem and discard any seeds. Cut peppers into 1/4-inch strips.
- Heat a gas grill to medium high or put a grill pan over medium high heat. Lightly grease grill with oil. Grill steak until medium rare, about 2 minutes per side. Let steak rest for 5 minutes then cut into 3 inch strips. Fill each tortilla with steak mixture, roasted poblanos, and salsa.
