Skrt Skrttt Steak Tacos
Skirt Steak Tacos:
Steak:
- 1 pound skirt steak, cleaned of all silver skin
- 1 orange, juiced
- ½ cup Modelo Negra
- 1 white onion, peeled, sliced very thin
- Salt to season
- 1 tsp ground guajillo chili powder
- 1 tsp white pepper powder
- 1 tsp ground cumin
- 1 tsp black garlic powder
- 2 tsp avocado oil
1. Combine all ingredients and marinate your steak for at least 1 hour, but no longer than 3 hours.
2. Grill or sear your steak over your grill or flat tops highest setting
3. Flip your steak every 30 seconds, and continue to cook, while flipping for 5 minutes
4. Rest your steak for at least 5 minutes before slicing (across the grain!)
Tortillas:
- 2 cups Masienda yellow corn masa
- 1 tsp salt
- 2 cups warm water
1. Combine all ingredients in a large bowl and with your hands, mix together to form a dough ball. Since there is no gluten in Masa, you do not have to rest your dough.
2. Portion into 1 oz balls and using your Masienda tortilla press, lightly press your dough ball, flip your tortilla, then lightly press again, and repeat with all of your dough balls
Guajillo salsa:
- 8 dried guajillo chilies, deseeded
- 1 dried ancho chili
- 4 cloves garlic, peeled
- 1 white onion, peeled, cut in half
- ¼ cup apple cider vinegar
- Salt to taste
- 2 teaspoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons Modelo Negra
1. In a saute pan, set over high heat, add the dried chilies and saute for about 2-3 minutes, stirring occasionally and until the color on the chilies begins to change. Remove from the pan and place directly into a blender
2. With the pan still on high, add your garlic and onion and char them both until the garlic is golden brown and the onions are completely charred on both sides, then remove and add them both to the blender with the dried chilies.
3. Add the rest of the ingredients and blend on high until smooth and emulsified
Avocado-Tomatillo Salsa
- 2 avocadoes
- 1 bunch cilantro
- 3 limes, juice of all 3, zest of 2
- 2 teaspoons extra virgin olive oil
- ½ white onion, peeled
- 4 tomatillos, peeled and rinsed
- 1 serrano chili, top removed
- 2 jalapenos, tops removed
- Salt to season
1. In a blender, add your avocadoes, cilantro, limes and olive oil
2. In a pot with salted water, add your onion, tomatillos, jalepenos and serrano and bring up to a boil.
3. Drain out the water and add everything to the blender and blend on high until smooth and emulsified
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