Tequila and Lime Skirt Steak Tips

Ingredients

• 1/4 teaspoon ground allspice
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon dried oregano
• 2 whole cloves (stems removed and peppercorns crushed)
• Pinch ground true cinnamon or canela
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 1/4 teaspoon kosher or coarse sea salt (or to taste)
• 1 1/2 pounds skirt steak (cut into 2 to 3” x 1/2” strips)
• 2 tablespoons vegetable oil (divided)
• 1 large white onion (halved and slivered)
• 3 xcatic, güero, banana, or jalapeño chiles (stemmed, seeded and cut lengthwise into thin strips)
• Splash of Plata tequila
• Juice of 1/2 lime
• Juice of 1/2 lemon
• Warm corn tortillas (to serve, optional)
• Sweet Lime and Chile de Árbol Guacamole (or ripe avocado slices, to serve, optional)

Instructions

1. 1

   In a small bowl, combine allspice, black pepper, oregano, crushed cloves, cinnamon, cumin, coriander and salt. Place sliced meat in a container and rub the seasoning all over. Set aside.

2. 2

   Heat a tablespoon of oil in a large skillet or cast iron pan set over medium heat. Once it shimmers, add the onion and chile slices, and cook for 4 to 5 minutes, until softened. Scrape into a bowl and return the skillet to the heat.

3. 3

   Raise heat to high, add the remaining tablespoon of oil. Once it shimmers, add the meat and sear, for 2 to 3 minutes until it starts to sweat on the surface, flip and sear for another minute. Pour in a splash of tequila, tilt to the flame, and let it catch fire being careful not to burn your hands. It will ignite for a few seconds until alcohol evaporates.

4. 4

   Add the lime and lemon juice, incorporate the cooked onion and jalapeño, and stir for a minute. Remove from the heat and serve. You can tuck into tacos with ripe avocado slices or guacamole.