Carne asada exprés

Ingredientes

• 1 lb. skirt steak
• 2 teaspoons New Mexican chile powder
• 2 teaspoons Chipotle powder
• 1 teaspoon Ancho powder
• 1/2 teaspoon salt
• freshly cracked black pepper
• olive oil
• salt
• 1 avocado
• 1/4 cup water
• juice of 1 lime
• 4-5 sprigs cilantro
• 1/2 garlic clove
• 1/4 teaspoon salt
• 10-14 corn tortillas
• cheese (I used Jack)
• lime wedges
• Pickled Onions (optional)

Preparación

1. 1

   If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.

2. 2

   Give the steak a healthy sprinkling of salt on both sides.

3. 3

   Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.

4. 4

   Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.

5. 5

   Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F. Once cooked set aside, cover with foil, and let it rest for a few minutes.

6. 6

   If you want to make the Salsa de Aguacate, combine the following ingredients in a blender or food processor: the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt. Combine well, adding additional splashes of water if necessary.

7. 7

   For tacos I highly recommend crisping up the tortillas first -- add corn tortillas to a dry skillet over medium-high heat along with strips of cheese on each tortilla. Cook for 1-2 minutes or until light brown spots are forming on the underside of the tortillas.

8. 8

   Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.

9. 9

   Each cheesy tortilla gets Carne Asada, Salsa de Aguacate, and Pickled Onions (optional). Serve with lime wedges for a final, optional squeeze of lime on each taco.