Categories: Mexican
Ingredients
- 1 1/2 tsp cumin seeds
- 2 garlic cloves
- 4 serrano chile peppers, halved
- 3 tbsp vegetable oil, plus more for the grill
- Juice of 4 limes
- 2 tbsp packed light brown sugar
- Kosher salt and black pepper
- 2 lbs skirt steak, cut in half
- 1/2 small white onion, diced
- 3 tomatillos (in their husks)
- 3/4 cup fresh cilantro
- 16 corn tortillas
- Grated Cotija cheese and/or thinly sliced radishes, for topping
Directions
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Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 tsp salt and a few grinds of pepper. Transfer to a ziploc bag and add the steak, shaking well to coat. Refrigerate, 1-4 hours.
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Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1-2 tbsp lime juice and puree until smooth. Season with 3/4 tsp salt and a few grinds of pepper; set aside.
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Meanwhile, bring the steak to room temp, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1-3 more minutes. Transfer to a cutting board and let rest 10 minutes.
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Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.