Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 8 oz. fresh tomatillos (about 5 medium), husked and rinsed
  • 3 large garlic cloves, unpeeled
  • 7 oz. can chipotles in adobo, divided
  • 3/4 tsp salt, divided
  • 1 lb. skirt steak, trimmed
  • 1 large white onion, sliced into rounds about 1/2-inch thick
  • 1 tbsp. olive oil
  • 12 corn tortillas, warmed
  • Fresh cilantro, for garnish

Directions

  1. Preheat grill to medium-high.

  2. Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.

  3. Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.

  4. Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 tsp salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.

  5. Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 tsp salt. Brush onion with oil and sprinkle with the remaining 1/4 tsp salt.

  6. Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until cooked to your liking, about 3 minutes per side for medium-rare.

  7. Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro.

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