The taco is an ancient tradition with over five hundred years of history. More than anything else, the key for Mexican authenticity in this dish is serving your skirt steak asada taqueria style on soft corn tortillas, unlike eighty percent of Americanized tacos (continue reading about this dish here).
Serves 4 people
2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 medium Poblano peppers, cored, seeded, and cut into thin strips
4 cloves garlic, coarsely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 canned plum tomatoes, drained
1 teaspoon salt, plus more for grilling
2 pounds skirt steak
1 medium red onion, finely chopped
1 bunch cilantro, picked to yield 1 cup
¼ cup freshly squeezed lime juice (about 2 to 3 limes)
8 soft corn tortillas
3 limes cut into wedges for serving
Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and peppers and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.
Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
Place the skirt steaks in a sealable plastic freezer bag and add half the puree, making sure they are completely coated. Keep refrigerated, or in a cold ice chest if grilling outside, for up to 72 hours.
When you’re ready to grill, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
Meanwhile, in a medium bowl, mix together the chopped red onion, cilantro, and lime juice.
Cut the steaks into ½-inch slices. Put a few slices in a warmed tortilla (can be heated on a warm area of grill) and add a heaping tablespoon of the onion and cilantro mixture. Squeeze some lime over the meat and then add a tablespoon of the pureed sauce. Repeat to make 8 tacos.
Eat and smile.