TT DC | Skirt Steak Tacos
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Recipe adapted from Mike Isabella, Bandolero, Washington, D.C.
Toasted-Chile Skirt-Steak Tacos With Avocado Crema
Toasted-Chile Skirt-Steak Tacos with Avocado Crema from Mike Isabella, Bandolero, Washington, D.C.
Servings
4
servings
Ingredients
- Steaks 4 dried guajillo chiles
- 4 dried pasilla chiles
- 12 whole black peppercorns
- 6 whole allspice berries
- 4 whole cloves
- 2½ teaspoons cumin seeds
- 1½ cinnamon sticks
- ¼ cup plus 1 tablespoon water
- 3 garlic cloves, roughly chopped
- ¼ cup plus 2 teaspoons canola or grapeseed oil, divided
- Four 3½-ounce skirt steaks
- Kosher salt
- 8 corn tortillas, warmed
- Avocado Crema ¼ cup fresh spinach leaves
- ⅓ cup heavy cream
- 3 tablespoons roughly chopped fresh cilantro
- 1 jalapeño, roughly chopped
- 2 large or 3 small avocados--halved, pitted and chopped
- Juice of 1 lime
- ¾ teaspoon kosher salt
Optional Ingredients
- 2 tablespoons cilantro, roughly chopped (optional)
Directions
- Marinate the steak: Preheat the oven to 350°. Place the guajillo and pasilla chiles, peppercorns, allspice berries, cloves, cumin and cinnamon on a rimmed baking sheet and toast in the oven until aromatic, 4 to 5 minutes. Remove the baking sheet from the oven and transfer the chiles and spices to a large plate to cool, then pulverize in a spice grinder until ground to a fine powder.
- In a food processor or blender, add the spices, water and garlic and purée until well combined. With the motor running, add ¼ cup of the oil in a slow, steady stream until the mixture is thick.
- Place the steaks on a cutting board and season liberally with salt. Transfer them to an airtight container or resealable gallon-size plastic bag. Pour the marinade over the steaks, turn to coat and refrigerate for at least 3 hours or overnight.
- Make the avocado crema: Place a small bowl of ice and water next to the stovetop. In a medium saucepan of simmering water, add the spinach and cook just until wilted, about 5 seconds. Use a slotted spoon to transfer the spinach to the ice water to cool, then squeeze out as much water as possible. Add the blanched spinach to a blender or food processor along with the heavy cream, cilantro and jalapeño; purée until smooth. Add the avocados, lime juice and salt and purée until combined. Taste and adjust the flavor by adding more salt if needed.
- Remove the steaks from the marinade, place on a plate and use paper towels to blot dry. Heat a large grill pan or heavy-bottomed skillet over medium-high heat until smoking, about 2 minutes. Add the remaining 2 teaspoons of oil and the steaks (in batches if necessary) and cook until nicely browned, 4 to 5 minutes. Use tongs to turn the steaks over and cook on the other side until the steaks are medium rare, about 4 to 5 minutes longer. Transfer to a cutting board and set aside to rest for 10 minutes.
- Slice the steaks crosswise (against the grain) into ½-inch-thick pieces. Place a few strips in each of the warm tortillas, top with avocado crema and cilantro (if using) and serve.