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TACOS - SKIRT STEAK - Skirt Steak Tacos :]>
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| Skirt Steak Tacos Mario Batali - The Chew * For the SKIRT STEAK: | |
| 1.5 pound | Skirt Steak |
| Kosher Salt | |
| 1 teaspoon | Chili Powder |
| 1 teaspoon | Ground Cumin |
| * For the SALSA ROJO: | |
| 1 cup | Pico de Gallo or Red Salsa |
| 1/2 cup | Enchilada Sauce |
| * For the REFRIED BEANS: | |
| Olive Oil | |
| 14 ounce | can Refried Beans |
| 1 cup | Mexican Lager |
| 1 ounce | White Tequila |
| 2 Chipotle Peppers in Adobo * For the SALSA VERDE: | |
| 3 | Tomatillos,, (husked, cleaned, quartered) |
| 1/2 bunch | Cilantro |
| pinch | Salt |
| Water,, (as needed) | |
| * For the ASSEMBLY: | |
| 12 | Corn Tortillas,, (warmed) |
| 1 Fresno Chile (sliced in thin rings) | |
| 1/4 cup | Cotija Cheese, (crumbled, to taste) |
| Iceberg Lettuce,, (separated into leaves) | |
*
1. Preheat a grill or grill pan to medium-high heat. Season the Steak generously with the Salt, Chili Powder, and Cumin. Place on the grill and cook for 3-4 minutes per side for medium rare. Rest 10 minutes before carving.
2. In a saucepot, combine the Salsa and Enchilada Sauce, and bring to a boil. Reduce to a simmer and cook for 10 minutes, until the sauce comes together.
3. In a large sauté pan, add a drizzle of Olive Oil and the Refried Beans. Add the Chipotles in Adobo, Beer, and Tequila. Bring to a boil, and then simmer for 10 minutes, until the Beans thicken. Check seasoning and adjust as needed.
4. In a blender, combine the Tomatillos, Cilantro, a pinch of Salt, and puree. Add water to loosen it as you blend, adding just enough to get a salsa consistency.
5. Toast the Corn Tortillas in a dry pan for 30 seconds per side. Slice the Steak into thin slices against the grain. Smear some of the Beans on the Tortilla, top with Salsa Rojo, sprinkle a few slices Fresno Chiles over the Steak, sprinkle with some Cotija, and drizzle with Salsa Verde. Repeat with the remaining ingredients, wrap the tacos in a leaf of Iceberg and enjoy.|
Helpful Tips:
1. Cook the refried beans with chilies and beer! Add the tequila in for flavor.
2. Mix pico de gallo with enchilada sauce.
3. Blend tomatillos, water, and cilantro for a refreshing sauce!
4. Place the tostadas in a lettuce cup!
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