With Cinco de Mayo looming, you might want to keep this handy in your hip pocket.
Real Deal Carne Asada Tacos with Salsa Verde
2 pounds Skirt Steak
1/2 white onion
6 garlic cloves
3 dried ancho chilies, seeds and stem removed
3 dried guajillo chilies, seeds and stem removed
2 teaspoons ground cumin
1/2 cup orange juice
1/3 cup red wine vinegar
sea salt, to taste
chopped cilantro, for serving
chopped white onion, for serving
lime wedges for serving
corn tortillas, warmed or charred over a gas flame or on a grill
1 avocado, sliced for serving
3 tomatillos, husks removed and rinsed
1 serrano pepper, seeds and stem removed
1/4 avocado, peeled
2 tablespoons minced white onion
1 garlic clove
2 limes, juiced
1/4 cup chopped cilantro
2 tablespoons canola or vegetable oil
Kosher salt and fresh ground pepper, to taste
Toast chilies in a dry pan over medium heat until fragrant. Fill a container with hot water from the tap and soak the chilies in the water for 15 minutes, or until soft.
Add chilies, onions, garlic, cumin, orange juice, vinegar, oil and salt to a blender. Blend until a paste forms, using the soaking liquid from the chilies as needed to loosen the mixture.
Place meat in a ziplock bag or shallow pan and cover with marinade. Spend a few minutes massaging the marinade in, seal bag or cover pan, place in fridge and allow to marinate for 4 hours or overnight (overnight is better).
Preheat a grill over medium heat. Grill meat to medium rare. Rest on a tray tented with aluminum foil for 10 minutes before slicing.
Slice thin, on the bias and serve on corn tortillas with onion, cilantro, sliced avocado and salsa verde. Serve with lime wedges.
Place all ingredients in a blender and blend until very smooth, add water if necessary to thin salsa.