Marinated Skirt Steak Tacos
Most of the time, when I make tacos, I use the go-to recipe my mom used, ground beef. She would use a packet of Lowry's taco seasoning (not an ad) or some other packet, but I love making my own taco seasoning. The other night, however, I wanted to make tacos that would be remembered for generations. I think I did that. (I also know that we ALL have taco recipes with myriad fillings that are what I call "repeat offenders" because they are That fantastic). I hope you share your recipes with your family and friends. Share them with me, too!!!
Let's get to it, shall we?
Ingredients
2 - 3 Skirt steaks
1 onion, halved and sliced into crescents
1 bunch fresh cilantro, chopped
2 fresh limes, zested and juice (or store bought juice)
3 tablespoons white wine vinegar
1/2 - 2/3 cup vegetable oil
1/2 cup water
My Mexican Spices
2 rounded tablespoons Smoked Paprika
1 teaspoon+ Chipotle or your favorite chile powder
1 rounded teaspoon granulated garlic, or powder
1 rounded tablespoon ground Cumin
2 tablespoons dried or fresh oregano
1 rounded tablespoon dried or fresh thyme
salt and pepper
I marinate meats from 30 minutes to 3-4 hours. Add all of the Mexican spices to a small bowl. To a large bowl or baking pan, add the wet ingredients and half of the Mexican spices and whisk till thoroughly incorporated. Be sure to add a hefty pinch of fresh cilantro to the pan or bowl. Place the skirt steaks into the marinade. I often slice the steaks in half length-wise and in half width-wise to make sure they all get soaked in the marinade. Science Lesson for the day: the vinegar and lime juice will help begin to break down the connective tissues in the steaks which will make the meat tender. The longer you marinate the meat, the softer the steak.
Marinating in a glass pan. Marinate the steaks in the refrigerator if you will be soaking them for more than thirty minutes or an hour.
Let the steaks rest several minutes before slicing them at a bias. Take a taste test from the end, which, to me, is The Best part! You should be able to taste Everything!
In the same skillet or grill (indoor or outdoor), throw the onions on over high heat. Let the onions begin to soften and turn that brilliant caramel color, which releases the most amazing sweet and smoky flavors! Don't let them burn too much, but some is extra flavors!
There is no elegant way to plate nachos. You must garnish it with whatever you wish (I used fresh cilantro), but you can add radish, fresh oregano, thyme, sour cream, pico de gallo, or whatever salsa you wish! Make these recipes your own! Cooking is a delight in which the cook shares Love.