Tacos de Carne

Ingredientes

• 1 1/2 pounds grass-fed sirloin steak, (preferably two large pieces)
• 1/3 medium yellow onion
• 5 cloves garlic
• 2 tablespoons avocado oil
• 2 tablespoons + 2 teaspoons adobo sauce from canned chipotle peppers
• 1 tablespoon ancho chili pepper
• 2 1/4 teaspoons kosher salt, plus more for finishing, (Diamond Crystal )
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons oregano, (dried)
• 1/2 teaspoon black pepper, ( coarsely ground)
• guacamole recipe
• 1 small red onion, (thinly sliced using a mandoline)
• 1 cup white vinegar
• 1 cup water
• 2 1/2 tablespoons sugar
• 9 whole black peppercorns
• 1 teaspoon kosher salt, (Diamond Crystal )
• 2 limes, (quartered, for squeezing)
• 2 cups green cabbage, (finely shredded)
• 1/2 cup cotija cheese, (not pre-crumbled)
• salsa
• radishes, (thinly sliced)

Preparación

1. 1

   Make the marinade. Add all ingredients to a blender or food processor and blend until smooth. Place steak in a resealable plastic bag or mixing bowl and pour marinade over the meat. Mix until steak is completely coated. Marinate overnight or at least 5 hours. One hour before grilling meat, remove from the refrigerator and set on the countertop to come to temperature. Meanwhile, make the pickled red onions and guacamole.

2. 2

   Grill steak. Preheat outdoor grill on high heat (or grill pan) on high heat. Brush grill (or grill pan) with oil and add steak once surface is hot.

3. 3

   Rest and chop. Once steak is cooked to desired doneness, place on a platter, finish with kosher salt, and cover with foil. Leave for 5 minutes to rest, then slice and chop against the grain into small cubed pieces. Keep covered until ready to serve. Heat flour tortillas on a comal until warmed through with a little char on both sides.

4. 4

   Assemble and serve. Heat flour tortillas on a comal until warmed through with a little char on both sides. Assemble tortillas with steak, shredded cabbage, guacamole, cotija cheese, salsa, pickled onions, and a generous squeeze of lemon.

5. 5

   --- Pickled Red Onion ---

6. 6

   Place onions and black peppercorns in a bowl. Add water, vinegar, sugar, and salt in a small saucepan and bring to a boil over medium-high heat. As soon as the mixture comes to a boil and sugar has completely dissolved, carefully pour liquid over onions. Use a fork to ensure onions are completely submerged and set aside for 45 minutes to cool and quick-pickle. Onions are ready once they are bright pink and tender.Keep in mind this recipe will yield leftovers. Simply place extra in a sterile glass container and in the fridge for up to 2 weeks.