Eva Longoria's Ancho Chile-Rubbed Skirt Steak Tacos
These are my favorite tacos to make! When I make them for guests they sometimes look at the dish’s name and exclaim, “I don’t like spicy!” but I always assure them that the chili powder adds only a beautiful color and nice flavor. I promise it does not pica, as my Aunt Elsa would say, meaning that it’s not spicy.
ingredients
Eva Longoria's Ancho Chile-Rubbed Skirt Steak Tacos
- 2 Lb Skirt Steak Cut into strips
- 3 Tbsp Olive Oil
- 3 Tbsp Lime Juice
- 4-5 Cloves of Garlic Thinly sliced
- 1-2 Serrano Peppers Sliced
- 1 Tsp Cumin
- 2 Tbsp Ancho Chili Powder
- 1/2 Tsp Kosher Salt
- 12 Corn Tortillas
Guacamole
- 2 Medium Ripe Tomatoes Seeded and diced
- 1 Small White Onion Finely chopped
- 1/4 Bunch Fresh Cilantro Chopped
- 1/2 Serrano Pepper Finely minced
- 2 Small Lemons Juiced (about 4 tbsp)
- 1 Tsp Kosher Salt
prep
INSTRUCTIONS
Place the skirt steak in a medium-sized bowl. Pour the olive oil and lime juice over the skirt steak. Add the garlic, serrano peppers, cumin, ancho chili powder and kosher salt. This will be your marinade. Massage the marinade into the meat with clean hands, then cover with plastic wrap. Place in refrigerator for a minimum of 2 hours.
While the steak marinates, mix your guacamole. In a large bowl, combine the avocados, tomatoes, onion, cilantro, serrano peppers, lemon juice and kosher salt. Taste and add more kosher salt, if desired. Transfer to a serving bowl.
Lightly oil your grill grate with a neutral oil and heat the grill to medium-high. Add the steak directly to the grates and cook, turning once, 3 to 5 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes.
Cut the steak diagonally across the grain into thin strips. Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch (10-cm) squares. Heat the tortillas on a comal, or a flat cast-iron griddle over medium heat, until warm and soft. Transfer to a plate for serving.
Place 2 to 3 strips of steak across the center of the tortilla. Garnish with guacamole. Pull the diamond-shaped tortilla together corner to corner (so it looks like a triangle), and secure it with a toothpick. Repeat for additional tacos, and serve.
