- 1 7oz can, chipotle chiles in adobo sauce
- 1 lb skirt steak, trimmed of fat
- 1 large white onion, sliced
- corn or flour tortillas
- 1 avocado
- 1 lime
- 2 radishes
- 4 tomatillos, husked, rinsed, and cut in half
- 3 cloves garlic, peeled, uncut
Before you start, take your steak out of the fridge, season with salt + pepper on each side, and let rest on a covered plate. Steak should always be cooked at room temperature, this helps give you the best texture and the most natural juices.
CHIPOTLE SALSA DIRECTIONS
In a non-stick skillet heat 1 Tbsp. olive oil over medium heat. Add 3 peeled garlic cloves and 4 tomatillos (cut side down), roast until brown, flip, repeat (about 5 minutes on each side). Put garlic, tomatillos, and 1 can of chipotle chiles (include the adobo sauce) in a food processor or blender. Blend until smooth, this is the life blood of these tacos, place in a bowl and set aside.
CARAMELIZED ONIONS + SKIRT STEAK
In a large metal skillet heat 2 Tbsp. vegetable or olive oil on medium high heat. Once hot add the sliced onions and cook, turning frequently in the beginning. The onions will need 20 minutes to caramelize, once golden brown, place in bowl, cover, set aside.
Using the same pan, add 1 Tbsp. additional oil, once hot add your steak. Cook 5 minutes on each side, when you first put the steak in the pan don’t touch it, it’ll lift easily off the pan once it has cooked enough and the meat has caramelized. Let the steak rest for 5-10 minutes on a plate, covered to retain the heat. Once rested cut into whatever you consider bite sized pieces.
For tacos, combine steak, caramelized onions, chipotle sauce, slice of avocado, thin radish slices, and a fresh squeeze of lime. That’s your base, it’s a taco, add anything else you’d like, we went with an additional verde salsa we had in the fridge.