Spicy Street Tacos al Carbon

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs beef skirt steak or carne asada, thinly sliced
• 1 cup fresh cilantro leaves, roughly chopped
• 2 cups shredded lettuce
• 1 small red onion, thinly sliced
• 1 cup crumbled cotija cheese
• 12 street taco
• sized corn tortillas
• 3 limes, cut into wedges
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

Instructions

1. In a large resealable plastic bag, combine salt, black pepper, chili powder, smoked paprika, cumin, and oregano. Add the sliced beef skirt steak and shake the bag to coat evenly. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Remove the meat from the marinade, allowing excess liquid to drip off. Brush both sides of the steak with olive oil and season with additional salt and pepper if desired. Grill the meat to your preferred doneness, 4 6 minutes per side for medium rare. Remove from heat, cover loosely with foil, and let it rest for 5 minutes before thinly slicing against the grain.

Chef’s Insight

The key to this recipe is the perfect balance of spices in the marinade that infuses into the beef, creating an unforgettable flavor.

Notes

This recipe makes for an excellent party dish as guests can interactively build their tacos to suit their taste preferences.